- 1/2 cup fat-free sour cream
- 1/4 cup low-fat mayonnaise
- 1 1/2 tablespoons red wine vinegar or cider vinegar
- 1/2 teaspoon salt
- 8 ounces elbow macaroni, cooked and drained
- 4 ribs celery, sliced
- 3 scallions, sliced
- 1/2 cup frozen peas, thawed
- 1 (4 ounce) jar diced pimentos, drained
- 2 hard-cooked eggs, coarsely chopped
- 2 tablespoons chopped fresh parsley
- In a large bowl, combine the sour cream, mayonnaise, vinegar, and salt. Add the macaroni, celery, scallions, peas, pimientos, eggs, and parsley. Toss to coat. Cover and refrigerate for at least 1 hour.