2/3 cup 50% less fat sour cream
1/3 cup light mayo
2 TBL chopped parsley
2 TBL sweet pickle relish
1 TBL spicy brown mustard
1/4 tsp white pepper
4 cups cooked elbow macaroni (about 8 oz. uncooked pasta- cooked without salt or fat)
1/2 cup sliced green onions
1 cup frozen green peas, thawed
3/4 cup reduced fat sharp cheddar cheese
1/2 cup diced green bell pepper
1/2 cup diced lean ham

Combine first 6 ingredients. Stir well. Add macaroni and remaining ingredients. Toss well to coat. Cover and chill.

Yields 9 servings (1 cup each)
WW Points ~ 4