Cooking Light magazine's Macaroni Salad recipe

8 servings

2/3 cup low-fat sour cream

1/3 cup light mayonnaise

2 tablespoons chopped fresh parsley

2 tablespoons sweet pickle relish

1 tablespoon spicy brown mustard

1/4 teaspoon white pepper

4 cups cooked elbow macaroni (about 8 ounces uncooked pasta)

1 cup sliced green onions

1 cup frozen green peas, thawed

3/4 cup diced reduced-fat sharp Cheddar cheese

1/2 cup diced carrot

1/2 cup diced green bell pepper

1/2 cup sliced celery

1/2 cup diced lean ham

Combine first 6 ingredients in a large bowl; stir well.

Add macaroni and remaining ingredients; toss well to coat.

Cover and chill.