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Garden Vegetable Pasta Salad

Yield 7 servings (serving size: 1 cup)

Ingredients

  • 3 cups cooked rotini (corkscrew pasta)
  • 1 cup broccoli florets
  • 1 cup quartered cherry tomatoes
  • 3/4 cup diced lean ham (3 ounces)
  • 1/2 cup sliced carrot
  • 1/2 cup vertically sliced red onion
  • 1/3 cup sliced ripe olives
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
  • 1/4 cup fat-free sour cream
  • 1/4 cup low-fat buttermilk
  • 1/4 cup light ranch dressing

Nutrition Information

  • calories 174
  • caloriesfromfat 29 %
  • fat 5.6 g
  • satfat 1.2 g
  • monofat 1.9 g
  • polyfat 1.5 g
  • protein 8.2 g
  • carbohydrate 22.5 g
  • fiber 2.5 g
  • cholesterol 9 mg
  • iron 1.6 mg
  • sodium 362 mg
  • calcium 87 mg

How to Make It

  1. Combine first 10 ingredients in a bowl. Combine sour cream, buttermilk, and dressing; stir well. Pour over salad; toss to coat.