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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This colorful low-fat pasta salad recipe is perfect for picnics, family reunions, and pot-luck suppers. You can make it a day and ahead, then cover and chill until serving time. Ingredients:
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 (3 ounces) cubed reduced-fat sharp cheddar cheese |
dillweed sprigs (optional) |
Directions:
1. Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.
2. Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well.
3. Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat. Cover and chill. Stir before serving. Garnish with dillweed, if desired.
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