New Mexican Gazpacho-Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
8 ounces tri-colored rotini pasta |
2 cups shredded reduced-fat cheddar cheese, divided |
1 large cucumber, peeled, seeded and cubed |
1 cup cherry tomatoes, halved |
1 medium red bell pepper, cut into short thin strips |
1/2 cup thinly sliced green onions with top |
1/2 cup low-fat plain yogurt |
1/2 cup fat-free mayonnaise |
2 tablespoons finely chopped fresh basil |
1 garlic clove, minced |
1/2 teaspoon lemon pepper |
lettuce leaf |
Directions:
1. Prepare rotini according to package directions, omitting oil and salt.
2. Drain; rinse with cold water.
3. In large bowl, combine rotini, 1 1/2 cups cheese, cucumber, tomatoes, bell pepper and green onions.
4. In small bowl, combine yogurt, mayonnaise, basil, garlic and lemon pepper; pour over rotini.
5. Toss gently to coat.
6. Chill at least 1 hour before serving.
7. Serve on lettuce leaves; sprinkle with the remaining 1/2 cup cheese.
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