2 cups dry whole-wheat elbow macaroni
1 medium celery stalk, diced
1 small sweet red pepper, chopped
1/2 cup cooked frozen peas and carrots
3 medium scallions, chopped
1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1/4 cup sliced dill pickles
1/4 tsp onion powder


Cook pasta according to package directions. Drain and rinse with cold water; drain again. Combine cooked pasta, celery, pepper, peas and carrots, scallion and cheese in a large mixing bowl.
To make dressing, combine mayonnaise, sour cream, pickle and onion powder in a small bowl. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for at least 2 hours.