MACARONI SALAD WITH BACON, PEAS, AND CREAMY DIJON DRESSING

INGREDIENTS

• ¹⁄₂cup reduced-fat cream cheese
• ¹⁄₄cup chopped shallot
• ¹⁄₄cup reduced-fat mayonnaise
• 2tablespoons nonfat sour cream
• 2tablespoons Dijon mustard
• 2tablespoons lemon juice
• 1tablespoon white wine vinegar
• ³⁄₄teaspoon black pepper
• ¹⁄₂teaspoon kosher salt
• 8ounces uncooked large elbow macaroni
• ²⁄₃cup fresh green peas
• ²⁄₃cup finely diced red bell pepper
• ²⁄₃cup finely diced red onion
• ¹⁄₂cup thinly sliced green onion
• ¹⁄₄cup chopped fresh flat-leaf parsley
• ¹⁄₂teaspoon grated lemon rind
• 3slices bacon, fat removed, cooked and crumbled

DIRECTIONS

1. To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
2. To prepare salad, cook pasta according to package directions.
3. Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.
4. Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.