Dill Macaroni Cheese Salad
|Elbow macaroni||3⁄4 Cup (12 tbs), uncooked|
|Cubed low fat cheddar cheese||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Diced pimiento||2 Ounce, drained|
|Low calorie mayonnaise||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||2 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
Cook macaroni according to package directions, omitting salt; drain.
Rinse with cold water; drain again.
Combine macaroni, Cheddar cheese, celery, green pepper, and pimiento in a medium bowl.
Combine mayonnaise, cider vinegar, and dillweed, and add to macaroni mixture.
Toss mixture lightly to coat.
Cover and chill.