PASTA--Summer Garden Pasta Salad

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* Exported from MasterCook *

 

Summer Garden Pasta Salad

 

Recipe By :Nikki Fay, Artists in the Kitchen, Portland, OR

Serving Size : 4 Preparation Time :0:00

Categories : Noodles/Pasta SALADS

 

 

Amount Measure Ingredient -- Preparation Method

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Salad:

8 ounces medium shell pasta

1 Tablespoon salad oil

1 spring onion -- chopped

1/3 cup chopped parsley

1 medium red bell pepper -- chopped

1/2 cup corn kernels

2/3 cup sharp cheddar cheese -- 1/4-inch cubes

Dressing:

1/3 cup mayonnaise

1/3 cup plain yogurt

1 teaspoon mustard

1/2 teaspoon mild paprika

1 Tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

 

Cook pasta in 2 quarts of water with 1 Tablespoon salad oil added. The pasta

should be tender but not soft. Pour into a colander, rinse with cold water and

drain well. Transfer to 2 quart covered casserole. Add vegetables and cheddar

cheese. Cover and chill in refrigerator one hour. Mix all dressing ingredients

in blender or by hand with a whisk. Dressing should be smooth. To complete

salad, toss pasta and vegetables with dressing.

 

Source:

" 1998 http://www.lbcc.cc.or.us/~fayn/ "

 

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Per serving: 490 Calories (kcal); 27g Total Fat; (48% calories from fat); 14g

Protein; 51g Carbohydrate; 29mg Cholesterol; 389mg Sodium

Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : Garden flavors combine to make this salad a family favorite. Serve with

vine ripened tomatoes and your favorite Bar-B-Que fare. If recently picked

produce is not lurking in your backyard, visit your neighborhood farmer's

market. Let the adventure of shopping for the freshest ingredients add to the

enjoyment of making this dish.

Nutr. Assoc. : 0 848 0 0 0 0 0 0 0 0 0 0 0 0 0 0