Creamy Macaroni Salad
If pickle relish is not a staple in your pantry, there is no need to buy it. You can substitute chopped sweet pickles or chopped bread-and-butter pickle chips for equally delicious results in this Creamy Macaroni Salad.
3 cup elbow macaroni (about 10 ounces)
1/2 cup reduced-fat sour cream and 1/2 cup reduced-fat mayonnaise
1/4 cup milk
1/2 cup sweet pickle relish
2 Tbsp white vinegar
2 tsp prepared mustard
1 cup cubed Cheddar cheese (about 4 ounces)
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 tsp paprika
Cook macaroni according to package directions. Drain; rinse with cold water; drain again.
Combine sour cream, mayonnaise and milk in a large bowl; mix well. Add relish, vinegar and mustard; mix well.
Add cooked macaroni, Cheddar, celery, bell pepper and onion to bowl; mix well. Sprinkle with paprika.
For a special luncheon presentation, serve this salad in cups made from hollowed bell peppers. Top with finely chopped Cheddar cheese instead of the paprika.
Creamy Macaroni Salad tip: Have leftover bell pepper and onion? Chop and keep on hand for future use. Wrap leftovers tightly in several layers of plastic wrap, and freeze for up to 3 months.