Prep Time 17 minutes
Makes 6 servings
|1/2||cup (2 ounces) uncooked regular or whole wheat elbow macaroni|
|3||tablespoons reduced-fat mayonnaise|
|2||tablespoons plain nonfat yogurt|
|2||teaspoons sweet pickle relish|
|3/4||teaspoon dried dill weed|
|1/2||teaspoon prepared yellow mustard (optional)|
|1/2||cup frozen green peas|
|1/2||cup chopped green bell pepper|
|1/3||cup thinly sliced celery|
|4||ounces 99% fat-free ham, cubed|
|4||tablespoons (1 ounce) shredded reduced-fat Cheddar cheese, divided|
- Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water until completely cooled; drain.
- Meanwhile, combine mayonnaise, yogurt, relish, dill, mustard, if desired, and salt in small bowl; stir until well blended.
- Combine peas, bell pepper, celery and ham in medium bowl.
- Add pasta and mayonnaise mixture to pea mixture; toss gently, yet thoroughly, to coat completely. Add 2 tablespoons cheese; toss lightly. Sprinkle remaining 2 tablespoons cheese over top. Serve immediately.
For best flavor, prepare the mayonnaise ingredients in a separate bowl at the time of serving.
|Serving Size:||1/2 cup|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||49 %|
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