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Creamy Pasta Salad


Recipe (click to expand)

1poundpasta, corkscrew or other short pasta
2 1/4cupcarrots, thinly sliced
2cupbroccoli, small flowerets
2eachbell peppers, red or green, cut into thin strips
1 1/2cupcelery, thinly sliced
1eachonion, red, finely chopped
1cupyogurt, plain, nonfat
1/2cupmayonnaise, reduced-calorie
1/4cupparsley, fresh, chopped
2tablespoonlemon juice, fresh
2teaspoondillweed, dried


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.

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