Macaroni Salad

I take this salad to a lot of picinics during the summer and it is always a big hit. I know it looks like a lot of ingredients, but it is really simple to assemble. I vary it with diced ham, turkey or chicken as well. The recipe is easy to double and the serving amount really depends on what you intend on having it for a side dish or a buffet type item.Enjoy!

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2⁄3 cup sour cream (i use low fat)
• 1⁄3 cup mayonnaise (i use light here too)
• 2  tablespoons fresh parsley, chopped
• 2  tablespoons  sweet pickle relish
• 1  tablespoon spicy brown mustard
• 1⁄4 teaspoon white pepper (although black works fine here)
• 4  cups  cooked elbow macaroni (about 8 oz uncooked)
• 1  cup  sliced green onion
• 1  cup  frozen peas, thawed
• 1  cup  shredded sharp cheddar cheese (i use reduced fat)
• 1⁄2 cup  diced  baby carrots
• 1⁄2 cup green pepper
• 1⁄2 cup  sliced celery

Directions

1. Combine first 6 ingredients in a large bowl; stir well.
2. Add macaroni and remaining ingredients.
3. Toss well to coat.
4. Cover and chill for at least 2 to 4 hours before serving.