Macaroni Salad is a great alternative to hot foods on these hot summer days. Take a try as an alternative to sandwiches and you may be able to cut down on using the oven in summer.
Ingredients
2 cup dry whole-wheat elbow macaroni
1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1/4 cup dill pickle(s), sliced
1/4 tsp onion powder
1 medium stalk celery, diced
1 small sweet red pepper(s), chopped
1/2 cup cooked frozen peas and carrots
1/2 cup shredded fat-free cheddar cheese
3 medium scallion(s), chopped
Instructions
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again.
Meanwhile, to make dressing, combine mayonnaise, sour cream, pickles and onion powder in a small bowl; mix well.
Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for at least 2 hours. Yields about 1/2 cup per serving.
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