- 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.