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Title: Old-Fashioned Macaroni Salad
Categories: None
Yield: 8 Servings
| 8 | oz | Elbow macaroni |
| 1/4 | c | Black olives; sliced |
| 1/4 | c | Celery; thinly sliced |
| 1/4 | c | Red bell pepper; finely chopped* |
| 1/4 | c | Onion; chopped |
| 1 | tb | Fresh dill; minced* |
| 1/2 | c | Fat-free mayonnaise |
| 1/4 | c | Fat-free sour cream |
| 1/8 | ts | Ground black pepper |
| Salt; to taste |
* shredded carrot may be substituted for the red bell pepper; chives for the dill. If using dried herbs, use 1/3 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.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Woodruff, Sandra. Brand name Fat-Fighter's Cook Book
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