Confetti Pasta Salad

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Confetti Pasta Salad

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<RcpE name= " Confetti Pasta Salad " author= " Cooking Light, April 1995, page 119 " >

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* 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).

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 355 Calories (kcal); 18g Total Fat; (44% calories from fat); 13g

Protein; 37g Carbohydrate; 9mg Cholesterol; 441mg

Sodium

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

Other Carbohydrates

 

Serving Ideas : Stir before serving. Garnish with dillweed, if desired.

 

 

Nutr. Assoc. : 4681 0 3362 848 3588 5630 0 2538 0

 

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Salads

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<IngR name= " low-fat ranch dressing " unit= " cup " qty= " 3/4 " >

<INtI>

4681

</INtI>

</IngR>

<IngR name= " plain nonfat yogurt " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " chopped fresh dillweed " unit= " teaspoon " qty= " 1 " >

<INtI>

3362

</INtI>

</IngR>

<IngR name= " uncooked small seashell macaroni " unit= " cups " qty= " 2 " >

<INtI>

848

</INtI>

</IngR>

<IngR name= " shelled green peas " unit= " cups " qty= " 1 1/2 " >

<INtI>

3588

</INtI>

</IngR>

<IngR name= " diced yellow bell pepper " unit= " cup " qty= " 1/2 " >

<INtI>

5630

</INtI>

</IngR>

<IngR name= " diced red bell pepper " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " cubed reduced-fat sharp cheddar cheese " unit= " cup " qty= " 3/4 " >

<IPrp>

(3 ounces)

</IPrp>

<INtI>

2538

</INtI>

</IngR>

<IngR name= " Dillweed sprigs " >

<IPrp>

(optional)

</IPrp>

</IngR>

<DirS>

<DirT>

Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and

set dressing mixture aside.

& #013; & #010; & #013; & #010;Cook macaroni in boiling water for 5 minutes. Add peas,

and cook an additional 3 minutes; drain

well. & #013; & #010; & #013; & #010;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).

</DirT>

</DirS>

<SrvI>Stir before serving. Garnish with dillweed, if desired.

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