This was really, really good and easy. Almost just like mom's. Perfect for a BBQ meal.
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)
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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)
- 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.
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