Macaroni Salad

By Joelene

Ingredients

• 8 ounce(s) elbow macaroni
• 1/4 cup(s) mayonnaise
• 1/4 cup(s) lowfat sour cream
• 2 tablespoon(s) fresh lime juice
• Kosher salt
• Pepper
• 3 peppers (1 each red, orange, and green), roughly chopped
• 2 stalk(s) celery, finely chopped
• 1 cup(s) (cut from about 1 ear) fresh corn kernels
• 2 scallions, thinly sliced
• 1/4 cup(s) (about 5 small) finely chopped pickled sweet red cherry peppers (such as Peppadews)
• 1/2 cup(s) roughly chopped fresh cilantro
• 1 jalapeño, seeded for less heat, if desired, and finely chopped

Preparation

Step 1

Cook the pasta according to package directions. Drain and run under cold water to cool.
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, and 1/2 teaspoon each salt and pepper.
Add the cooled macaroni and toss to coat. Fold in the peppers, celery, corn, scallions, cherry peppers, cilantro, and jalapeño.