3 2/3 c. cooked large elbow macaroni (about 8 oz. uncooked)
4 c. peeled, seeded and coarsely chopped tomatoes (about 2 1/2 lb.)
4 slices bacon, cooked and crumbled
3 c. prepackaged very thinly sliced iceberg lettuce
1/2 c. fat-free mayo
1/3 c. low-fat sour cream
1 tbsp. Dijon mustard
1 tsp. sugar
2 tsp. cider vinegar
1/2 tsp. salt
1/2 tsp. pepper

Combine first 4 ingredients in a large bowl; toss gently. Combine mayo and next 6 ingredients; stir well. Add dressing to salad. Toss gently. Serve immediately.

Yields 10 servings.