Zesty Macaroni Salad - cooking recipe

Ingredients

2 c. cooked elbow macaroni
1/2 medium tomato, diced
1/4 c. each: diced onion and green bell pepper
1 Tbsp. chopped fresh parsley
2 Tbsp. plus 2 tsp. reduced calorie mayonnaise
2 tsp. Dijon style mustard
1/4 tsp. rice vinegar or white vinegar
dash each: salt, pepper, lemon juice and granulated sugar substitute (optional)

Preparation

In a 1-quart bowl, combine macaroni, vegetables and parsley. In small bowl combine remaining ingredients, mixing well.
Pour over macaroni mixture and toss to coat.
Cover and refrigerate until chilled.
Toss again just before serving.
Makes 4 servings.