| 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 "hurlbert@concentric.net"
<hurlbert@concentric.net> on Aug 8, 1997
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