Macaroni Salad

A delicious elbow macaroni salad recipe for the family to enjoy.

Ingredients

• 1 pound elbow macaroni
• 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
• 3/4 cup light mayonnaise
• 3/4 cup fat-free sour cream or light sour cream
• 1 teaspoon white wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground salt
• Freshly ground pepper to taste

Instruction

1. Bring a large pot of water to a rolling boil. Add macaroni and cook until al dente (7-8 minutes).
2. Drain in colander and rinse with cold water.
3. Transfer noodles to a large bowl.
4. Cover the bowl with plastic wrap or a lid and refrigerate until completely cool.
5. Add peas or edamame, sliced celery, scallions, and ham and toss to blend.
6. In small bowl or 4-cup measure, whisk together light mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt.
7. Spoon over macaroni mixture and stir to blend.
8. Season with pepper to taste.
9. Cover bowl and refrigerate until ready to serve.