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