- 1 pound elbow macaroni (use whole-grain blend pasta to boost the fiber)
- 1 1/4 cups partially thawed frozen petite peas or lightly cooked, shelled edamame (green soybeans)
- 3 celery stalks, thinly sliced
- 4 scallions or green onions, white and part of green, thinly sliced diagonally
- 6 ounces lean ham, cut into 1/4-inch dice (optional)
- 3/4 cup light mayonnaise
- 3/4 cup fat-free sour cream (or use light sour cream)
- 1 teaspoon white wine vinegar (or use rice wine or cider vinegar)
- 1 teaspoon sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground salt (optional)
- Freshly ground pepper to taste
1. Bring a large pot of water to a rolling boil. Add macaroni and cook until al dente (7-8 minutes). Drain in colander and rinse with cold water. Transfer noodles to a large bowl. Cover the bowl with plastic wrap or a lid and refrigerate until completely cool.
2. Add peas or edamame, sliced celery, scallions, and ham (if desired) and toss to blend.
3. In small bowl or 4-cup measure, whisk together light mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt (if desired). Spoon over macaroni mixture and stir to blend. Season with pepper to taste. Cover bowl and refrigerate until ready to serve.
Per serving: 254 calories, 10 g protein, 42 g carbohydrate, 5 g fat, 1.5 g saturated fat, 0.4 g monounsaturated fat, 3 g polyunsaturated fat, 6 mg cholesterol, 2.5 g fiber, 132 mg sodium. Calories from fat: 17%.
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Last Editorial Review: 2/14/2006