Macaroni Salad

Macaroni Salad

3 cups uncooked elbow macaroni
1 cup reduced fat mayonnaise dressing
1 cup reduced fat sour cream
3 tablespoons yellow mustard
1/4 cup Splenda
2 teaspoons vinegar
1 teaspoon celery salt
3 hard cooked eggs, diced & yolks removed (removing yolks is optional, but helps to cut down on the saturated fat)
1/2 cup diced onion
2 tablespoons pickle relish

Add macaroni to pot of boiling water and cook until tender according to package directions. Drain and allow to cool.

Mix together mayonnaise, sour cream, yellow mustard, splenda, vinegar, and celery salt. Add eggs, onion, and relish and stir until combined. Add macaroni and stir gently until blended.

Cover & refrigerate overnight to allow flavors to fully develop. Serves 8.