Macaroni Salad

• 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

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.

sour cream, mayonnaise, fresh parsley, sweet pickle, brown mustard, white pepper, macaroni, green onion, frozen peas, cheddar cheese, baby carrots, green pepper, celery

Taken from www.food.com/recipe/macaroni-salad-65415 (may not work)