Served as accompaniment. Vegetarian dish.

2 cups Whole-Wheat Elbow Macaroni

1/2 cup fat-free Mayonnaise

1/4 cup nonfat Sour Cream

1/4 cup Dill Pickles, sliced

1/4 teaspoon Onion Powder

1/2 cup diced Celery

1 cup Red Peppers, chopped

1/2 cup Frozen Peas and Carrots

1/2 cup shredded fat-free Cheddar Cheese

1/2 cup Scallions, chopped

Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water;drain again. Meanwhile,to make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well. Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for a least 2 hours. 1/2 cup per serving.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 12

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