AMERICAN MACARONI (PASTA) SALAD - LIGHT

This is a mild, lower calorie, lightly sweet, lightly salted pasta salad with a noticeable amount of vegetables. A small non-nesting pasta shape such as elbow macaroni, wheels, or small ziti work well.

16 oz (1 pound) elbow macaroni
10 cups water
1 tsp salt
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4 Tbsp white vinegar
2 Tbsp lemon juice
6 pkg Splenda (or 2 Tbsp sugar and 2 Tbsp corn syrup)
2 Tbsp light tasting oil (corn, soy, almond)
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1 1/2 cup light mayonnaise (1/3 fat of regular)
1/4 cup real sour cream
1 cup (green) bell pepper, finely chopped
1 cup celery, finely chopped
1/4 cup sweet onion (vidalia or 1015), minced
1/4 cup carrot, minced
4 Tbsp sweet pickle relish, lightly drained
1 Tbsp canned finely chopped(minced) pimento, drained
(optional) 1 Tbsp black olive, finely chopped
1 tsp dried parsley
1/4 tsp ground black pepper
1/8 tsp garlic powder
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Add water and salt to heavy bottomed stock pot. Bring water to boil. Add pasta. When water boils turn stove down to medium and simmer 12-13 minutes. Stir 2-3 times lightly during cooking. Strain pasta and rinse with cold water. Shake colander with pasta to remove excess water.

In a large (1 gal) lidded container. remove lid and add vinegar, lemon juice, sweetener, and oil. Add cool drained pasta. Lid the container and shake, coating the pasta. Refrigerate at least 1 hour or until cold.

Meanwhile, mince and chop the vegetables. Finely chopped means the vegetable should be about 1/8 inch across or less, mince is about 1/16th inch. It is important that the carrot and onion pieces are small.

Open the container and add the rest of the ingredients; mayonnaise, sour cream, minced vegetables, and herbs. Stir well.

If you like "wet" salad, add another 1 cup light mayonnaise and 1/4 cup sour cream.

Lid and refrigerate overnight.

Makes about 12 cups.