Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

This was not very good. I thought it tasted like mayonnaise, onions and pasta. Had D not told me the name of it, I would have never guessed there was Dijon in it.
From D: We don't need to have it again.

Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.
Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)

Dressing:
1/2 cup (4 ounces)
1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled

To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) 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.

CALORIES 208 (30% from fat); FAT 7g (sat 3.2g,mono 2.2g,poly 1.4g); IRON 1.5mg; CHOLESTEROL 16mg; CALCIUM 44mg; CARBOHYDRATE 29.1g; SODIUM 454mg; PROTEIN 8.6g; FIBER 2.3g

Cooking Light, JULY 2006