Ingredients

• 2/3 cup sour cream (i use low fat)
• 1/3 cup mayonnaise (i use light here too)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons sweet pickle relish
• 1 tablespoon spicy brown mustard
• 1/4 teaspoon white pepper (although black works fine here)
• 4 cups cooked elbow macaroni (about 8 oz uncooked)
• 1 cup frozen peas, thawed
• 1 cup shredded sharp cheddar cheese (i use reduced fat)
• 1/2 cup diced baby carrots
• 1/2 cup green pepper
• 1/2 cup sliced celery
• 1 cup sliced green onion