Confetti Pasta Salad

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

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 24%
  • Fat: 5.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.4g
  • Protein: 9.9g
  • Carbohydrate: 28.6g
  • Fiber: 2.5g
  • Cholesterol: 10mg
  • Iron: 1.7mg
  • Sodium: 440mg
  • Calcium: 178mg


  • 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)


  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.
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