Recipe for cooking garden pasta salad

Super Salad Recipes :: Low-Fat and Low-Calorie Salads

Garden Pasta Salad

31% calorie reduction from traditional recipe

1 lb. penne or med. pasta shells, cooked, drained, cooled
1 lrg. yellow or red bell pepper, sliced
1/2 C. fresh or frozen peas, cooked
1/2 C. sliced green onions
1/2 C. blanched sugar snap peas
1/2 C. sliced carrots
1/2 C. fat-free mayonnaise
1/2 C. red wine vinegar
1/4 C. fat-free milk
1/4 C. minced fresh parsley
3 Tbsp. Sugar replacement
2 tsp. drained green bell peppercorns, crushed (optional)
Salt and pepper, to taste

*May substitute 4 packets Sugar replacement

Mix together pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl.

Blend mayonnaise vinegar, milk, parsley, Sugar replacement and peppercorns, if desired.

Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hr. to allow flavors to blend.

Makes approximately 10 servings

Nutrition information per servings: 196 cal., 7 g pro., 40 g carb., 1 g fat, 1 mg chol., 110 mg sodium

Food exchanges: 2 vegetable, 2 starch