Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* shredded carrot may be substituted for the red bell pepper; chives for the dill. If using dried herbs, use 1/3 as much. Cook the macaroni al dente according to package directions. Drain, rinse with cool water, and drain again. Place the macaroni in a large bowl. Add the olives, celery, peppers or carrots, onion and chives or dill, and toss to mix. Combine the mayonnaise, sour cream, mustard, pepper, and salt (if using) in a small bowl and whisk together to mix well. Pour the dressing over the macaroni mixture and toss to mix well. Cover and chill for several hours before serving. Recipe by: Woodruff, Sandra. Brand name Fat-Fighters Cook Book Posted to MC-Recipe Digest V1 #726 by "hurlbert@concentric.net" on Aug 8, 1997
