2 cups dry elbow macaroni
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup diced dill pickles
1/4 tsp onion powder
1 medium stalk celery, diced
1 small sweet red pepper, chopped
1/2 cup cooked frozen peas and carrots (I just used uncooked peas)
1/2 cup shredded cheddar cheese
3 medium scallion, chopped
Cook macaroni according to directions. Drain and rinse with cold water; drain again.
Meanwhile to make dressing, combine mayo, sour cream, pickles, onion powder; mix well.
In large mixing bowl combine macaroni, celery, pepper, peas, carrots, cheese and scallions. Pour dressing over salad; toss lightly to coat. Cover and chill at least 2 hours. Yields about 1/2 cup per serving.