A Cooking Light reader asked us to lighten one of her favorite recipes--a homey melange of pasta, diced ham, and fresh veggies. We did it by using reduced-fat sour cream, mayonnaise, and cheddar, plus lean ham. The result was so good, it stumped our crack
INGREDIENTS (for 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
PREPARATION:
Combine first 6 ingredients in a large bowl; stir well. Add macaroni and remaining ingredients; toss well to coat. Cover and chill.
Reprinted with permission of Cooking Light® magazine. All rights reserved.CALORIES 229 (29% from fat); FAT 7.5g (sat 0.7g, mono 0.3g, poly 2g); PROTEIN 9.9g; CARB 28.8g; FIBER 1.9g; CHOL 15mg; IRON 1.8mg; SODIUM 203mg; CALC 123mg