Picnic Macaroni Salad

Ingredients:

• 1 1/2 cups whole-wheat or spelt elbow pasta
• 2 medium tomatoes, chopped
• 1 medium red bell pepper, chopped or 1 cup chopped mixed peppers
• 1 medium carrot diced or 1/3 cup chopped carrots
• 1/3 cup reduced-fat sour cream
• 1/4 cup cornichons (optional)
• 2 tbsp mayonnaise
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 8 (generous 1/2 cup) servings

1. Bring a large pot of lghtly salted water to a boil. Cook pasta according to package directions until al dente. Drain, run under cold water to cool, and drain again.
2. In a large bowl, combine pasta, tomatoes, carrot, sour cream, cornichons (if using), mayonnaise, oregano, salt and black pepper. Serve at room temperature or chilled.

WW Points Value: 2 pts per serving

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Pasta is always a wonderful comfort food regardless of what you put with. Ialways wantedto try this recipe. I know. I know. I'm cooking a summer pasta dish in the middle of winter. What was I thinking? I wanted something simple. This dish was delicious and very colorful with all the vegetables. This dish is perfect for a Bar-B-Q and picnic for kids and adults (and vegetarians!).It stores well in a covered container in the fridge. The flavors deepen over time so I suggest making it up to a day in advance. If you like pickles in your macaroni salad, use cornichons because they add just the right touch of pickle flavor without the sugar you find in the pickle relish.