Macaroni Salad - cooking recipe

Ingredients

2/3 cup sour cream (i use low fat)
1/3 cup mayonnaise (i use light here too)
2 tablespoons fresh parsley, chopped
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon white pepper (although black works fine here)
4 cups cooked elbow macaroni (about 8 oz uncooked)
1 cup sliced green onion
1 cup frozen peas, thawed
1 cup shredded sharp cheddar cheese (i use reduced fat)
1/2 cup diced baby carrots
1/2 cup green pepper
1/2 cup sliced celery

Preparation

Combine first 6 ingredients in a large bowl; stir well.
Add macaroni and remaining ingredients.
Toss well to coat.
Cover and chill for at least 2 to 4 hours before serving.