Confetti Pasta Salad

Confetti Pasta Salad Recipe
Photo: Howard L. Puckett; Styling: Christy Flowers
This colorful low-fat pasta salad recipe is perfect for picnics, family reunions, and pot-luck suppers. You can make it a day and ahead, then cover and chill until serving time. 

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 24 %
Fat 5.4 g
Satfat 2 g
Monofat 1.4 g
Polyfat 1.4 g
Protein 9.9 g
Carbohydrate 28.6 g
Fiber 2.5 g
Cholesterol 10 mg
Iron 1.7 mg
Sodium 440 mg
Calcium 178 mg

Ingredients

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 (3 ounces) cubed reduced-fat sharp cheddar cheese
Dillweed sprigs (optional)

Preparation

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. Stir before serving. Garnish with dillweed, if desired.

Note:

Mary Holloway and Joyce Lofstrom,

April 1995
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