Guest guest Posted May 14, 1999 Report Share Posted May 14, 1999 * Exported from MasterCook * Confetti Pasta Salad Recipe By : Cooking Light, April 1995, page 119 Serving Size : 6 Preparation Time :0:10 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup low-fat ranch dressing 1/2 cup plain nonfat yogurt 1 teaspoon chopped fresh dillweed 2 cups uncooked small seashell macaroni 1 1/2 cups shelled green peas 1/2 cup diced yellow bell pepper 1/2 cup diced red bell pepper 3/4 cup cubed reduced-fat sharp cheddar cheese -- (3 ounces) Dillweed sprigs -- (optional) Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside. Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well. Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat. Cover and chill. Yield: 6 servings (serving size: 1 cup). - - - - - - - - - - - - - - - - - - Serving Ideas : Stir before serving. Garnish with dillweed, if desired. Nutr. Assoc. : 4681 0 3362 848 3588 5630 0 2538 0 Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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