Macaroni and Pea Salad

3/4 lb cooked and drained macaroni
1 cup thawed frozen green peas
1 cup chopped celery
1/2 cup choppd red pepper
1/4 cup chopped onion
1/3 cup raw unsalted peanuts
salt and pepper to taste
fresh itlian parsley

For sauce:
1/4 cup low-fat miracle whip dressing
1/2 cup low-fat cottage cheese
1 tablespoon red wine vinegar
1 clove garlic minced
1 tablespoon fresh dill finely chopped

Combine the sauce ingredients in a blender and blend until smooth. Set aside.
Mix together the macaroni, peas, celery ,red pepper and onion and peanuts. Mix in the sauce and add salt and pepper to taste. Garnish with parsley sprigs. Served well chilled. serves 6-8

Lorrie Paull

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