Macaroni Salad

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2/3 cup sour cream

1/3 cup mayonnaise

2 tablespoons chopped fresh parsley

2 tablespoons sweet pickle relish

1 tablespoon spicy brown mustard

1/4 teaspoon white pepper

4 cups cooked elbow macaroni (about 8 ounces uncooked pasta), cooked without salt

1 cup sliced green onions

1 cup frozen green peas, thawed

3/4 cup (3 ounces) diced reduced-fat sharp cheddar cheese

1/2 cup diced carrot

1/2 cup diced green bell pepper

1/2 cup sliced celery

1/2 cup diced lean ham

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