Garden Pasta Salad
Who can resist a creamy pasta and vegetable salad that has 31% less calories than the traditional recipe. Use your favorite vegetables in place of those suggested in the recipe if you like.
1 pound penne or medium pasta shells, cooked, drained, cooled
1 large yellow or red bell pepper, sliced
1/2 cup fresh or thawed frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal® Spoonful*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and ground black pepper to taste
- Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl. Blend mayonnaise, vinegar, milk, parsley, Equal® and peppercorns, if desired.
- Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.
Makes 10 servings.
*May substitute 4 1/2 packets Equal sweetener
Nutritional Information Per Serving (1/10 of recipe): calories 196, protein 7 g, carbohydrate 40 g, fat 1 g, cholesterol 1 mg, sodium 110 mg.
Food Exchanges: 2 vegetable, 2 starch.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.