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Confetti Pasta Salad

Photo: Howard L. Puckett; Styling: Christy Flowers
Yield 6 servings (serving size: 1 cup)
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. 

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)

Nutrition 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

How to Make It

  1. Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.

  2. Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well.

  3. 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.