| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 8 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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. Recipe by: Woodruff, Sandra. Brand name Fat-Fighter's Cook Book Posted to MC-Recipe Digest V1 #726 by "[email protected]" <[email protected]> on Aug 8, 1997
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