Recipe (click to expand)
|1||pound||pasta, corkscrew or other short pasta|
|2 1/4||cup||carrots, thinly sliced|
|2||cup||broccoli, small flowerets|
|2||each||bell peppers, red or green, cut into thin strips|
|1 1/2||cup||celery, thinly sliced|
|1||each||onion, red, finely chopped|
|1||cup||yogurt, plain, nonfat|
|1/4||cup||parsley, fresh, chopped|
|2||tablespoon||lemon juice, fresh|
|Cook pasta al dente, but do not add salt. About 3 minutes before pasta is done, add carrots and broccoli to pot. Drain mixture, rinse under cold water, and drain again.|
In a large bowl, combine bell peppers, celery and onion. Add pasta mixture; toss gently.
To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed.
Pour half of dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately.
Serve salad with reserved dressing.
Makes 6 servings.
Per serving: 415 cal., 73 g carbo., 15 g protein, 188 mg sodium, 8 g
fat, 9 mg chol.
NOTE: For a quicker dressing, use 1 cup (240 ml) of bottled nonfat
italian dressing and 1/4 cup (60 ml) of chopped fresh parsley.