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

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