Elbow Macaroni Salad

Servings: 4

16 ounces Macaroni
1 cup sour cream
1/2 cup mayonnaise
1/2 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onion
1 cup cucumber, diced 1/2 -inch
1 cup thawed frozen Broccoli Florets
1/4 cup carrot, chopped

  1. Prepare pasta according to package directions. Rinse under cold water and drain well.
  2. Mix together sour cream, mayonnaise, parsley, lemon juice, salt and pepper. Combine dressing with vegetables.
  3. Add pasta and toss gently with other ingredients until well coated. Refrigerate at least 1 hour prior to serving.

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