Journal as: 1/2 cup vegetables without added fat + 1/2 cup "starchy foods with 1 tsp fat"
Here's a lighter version of the macaroni salad recipe featured on Martha Stewart's web site. I used half light mayonnaise and half fat-free sour cream for the dressing instead of 1 cup real mayo and 1/2 cup real sour cream. From there, you have several options. You can use either petite peas or green soybeans (edamame). You can use whole-grain-blend macaroni, or you can cook the white kind al dente. You can add diced ham, or leave it out and keep the dish lacto-vegetarian.
1 pound elbow macaroni (use whole-grain blend pasta to boost the fiber and phytonutrients, if desired)(Calories are the same)
1 1/4 cups partially thawed frozen petite peas or lightly cooked, shelled edamame (green soybeans)
3 celery stalks, thinly sliced
4 scallions or green onions, white and part of green, thinly sliced diagonally
6 ounces lean ham, cut into 1/4-inch dice (optional)
3/4 cup light mayonnaise
3/4 cup fat-free sour cream (or use light sour cream)
1 teaspoon white wine vinegar (or use rice wine vinegar or cider vinegar)
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground salt (optional)
Freshly ground pepper to taste
Bring a large pot of water to a rolling boil.
Add macaroni and cook until al dente (7-8 minutes).
Drain in colander and rinse with cold water.
Transfer noodles to a large bowl.
Cover the bowl with plastic wrap or a lid and refrigerate until completely cool.
Add peas or edamame, sliced celery, scallions, and ham (if desired) and toss to blend.
In small bowl or 4-cup measure, whisk together light mayonnaise, sour cream, vinegar, sugar, nutmeg, and 1/4 teaspoon salt (if desired).
Spoon over macaroni mixture and stir to blend.
Season with pepper to taste.
Cover bowl and refrigerate until ready to serve.