Macaroni, Cheese and Baby Peas Summer Salad

1 pound elbow macaroni (preferably whole-wheat or high fiber)

1 tablespoon olive oil

2 cups nonfat mayonnaise dressing

½ cup reduced-fat sour cream

6 tablespoons sweet pickle relish (use no-sugar-added relish, if available)

1 tablespoon Dijon mustard

1 tablespoon unseasoned rice vinegar

3 packets artificial sweetener

½ teaspoon fresh ground black pepper

⅛ teaspoon garlic powder

Pinch cayenne pepper (or to taste)

1 ½ cups frozen baby peas, thawed

8 ounces 2-percent sharp or extra-sharp cheddar cheese, grated (I prefer Cracker Barrel)

small red onion, minced

1 rib celery, minced

¼ cup minced fresh parsley leaves (I prefer Italian flat leaf)

Bring 4 quarts water to boil in large pot; add 1 tablespoon salt and macaroni and cook according to package directions (firm is better than too soft). Drain in colander and rinse with cold water until cool, then drain briefly so that macaroni remains moist. Transfer to large bowl, add olive oil and with a large rubber spatula stir and fold until coated. Set aside.

To a medium mixing bowl add mayonnaise, sour cream, pickle relish, mustard, vinegar, artificial sweetener, black pepper, garlic powder and cayenne; whisking together until combined. Set aside.

To the macaroni add peas, cheese, onion, celery, parsley and mayonnaise dressing. Using a rubber spatula fold and stir salad until evenly coated with dressing. Cover and refrigerate for one hour to allow flavors to blend.

Serves 12 (about 1¼ cups each).

Cook's note: Set aside a half-cup of the macaroni cooking water and let it cool. If the salad seems too dry when it comes out of the refrigerator, use some or all of that cooking water to moisten the salad.

Recipe nutrition: Nutrition values per serving: 281 calories (20.7 percent from fat), 6.4 g fat (3.1 g saturated fat), 43.2 g carbohydrate, 4.1 g fiber, 12.2 g protein, 5 mg cholesterol, 599 mg sodium.