Garden Pasta Salad
Serves 10
Who can resist a creamy pasta and vegetable salad? Use your favorite vegetables in place of those suggested in the recipe if you like.
Ingredients
- 1 pound penne or medium pasta shells, cooked, drained, cooled
- 1 large yellow OR red bell pepper, sliced
- 1/2 cup fresh OR thawed frozen peas, cooked
- 1/2 cup sliced carrots
- 1/2 cup sliced green onions
- 1/2 cup blanched sugar snap peas
- 1/2 cup sliced carrots
- 1/2 cup reduced fat mayonnaise
- 1/2 cup red wine vinegar
- 1/4 cup nonfat milk
- 1/4 cup minced fresh parsley
- 5 packets Equal® sweetener*
- 2 teaspoons drained green peppercorns, crushed, optional
*Substitute 3 tablespoons plus 1 teaspoon Equal Spoonful for the packets.
Preparation
- Combine pasta and vegetables in a large salad bowl.
- Blend mayonnaise, vinegar, milk, parsley, Equal and peppercorns. Stir dressing into salad mixture.
- Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Nutrition Information (per serving)
- Calories: 203
- Protein: 7 g
- Carbohydrates: 40 g
- Fat: 1 g
- Cholesterol: 1 mg
- Sodium: 118 mg
Exchanges
- Starch - 4
- Vegetable - 1/2
