Old-fashioned macaroni salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Elbow macaroni |
| ¼ | cup | Black olives; sliced |
| ¼ | cup | Celery; thinly sliced |
| ¼ | cup | Red bell pepper; finely chopped* |
| ¼ | cup | Onion; chopped |
| 1 | tablespoon | Fresh dill; minced* |
| ½ | cup | Fat-free mayonnaise |
| ¼ | cup | Fat-free sour cream |
| ⅛ | teaspoon | Ground black pepper |
| Salt; to taste | ||
Directions
* shredded carrot may be substituted for the red bell pepper; chives for the dill. If using dried herbs, use ⅓ as much.
Cook the macaroni al dente according to package directions. Drain, rinse with cool water, and drain again.
Place the macaroni in a large bowl. Add the olives, celery, peppers or carrots, onion and chives or dill, and toss to mix.
Combine the mayonnaise, sour cream, mustard, pepper, and salt (if using) in a small bowl and whisk together to mix well.
Pour the dressing over the macaroni mixture and toss to mix well. Cover and chill for several hours before serving.
Recipe by: Woodruff, Sandra. Brand name Fat-Fighter's Cook Book Posted to MC-Recipe Digest V1 #726 by "hurlbert@..." <hurlbert@...> on Aug 8, 1997