Macaroni Cheddar Salad

1 cup elbow macaroni, cooked
1 cup low-fat Cheddar cheese, shredded
1/2 cup sliced celery
1/2 cup chopped bell peppers
1/2 cup chopped onions
1 cup fat-free mayonnaise
3 tablespoons pickle relish
1 tablespoon white vinegar
1 teaspoon dry mustard
Salt to taste

In a mixing bowl, combine drained macaroni, cheese, celery, bell peppers, onions, mayonnaise, pickle relish, vinegar, mustard and salt. Mix well.

Chill several hours before serving.

Makes 6 servings.

Nutritional Analysis per serving: Calories 130; Fat 1 g; Cholesterol 3 mg; Protein 8 g; Sodium 732 mg; Carbohydrates 26 g; Fiber 1.6 g

3 WW points