Pasta Salad
Makes 4 servings

3 cups dry elbow macaroni (I use ribbon dry pasta)
1 1/2 cups nonfat mayonnaise (I use only 1 cup mayonnaise)
1/2 cup low-fat sour cream
1 (5-ounce) can evaporated skim milk
1 envelope Good Seasons Italian dressing Mix
1/2 cup finely chopped onions
1/2 cup finely chopped green bell peppers (I prefer red)
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1/2 cup finely chopped green cabbage
I always add 1 cub cubed cheddar cheese
And 1 cup chopped ham

Cook the macaroni according to package directions, rinse, drain, and set aside to cool. Place the mayonnaise, sour cream, and skim milk in a large bowl, and add the seasoning mix. Whip together until completely blended. Then add the cooled macaroni and the remaining ingredients, and toss gently until well mixed.