Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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. 

Mary Holloway and Joyce Lofstrom
Recipe by Cooking Light April 1995

Gallery

Howard L. Puckett; Styling: Christy Flowers

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

204 calories; calories from fat 24%; fat 5.4g; saturated fat 2g; mono fat 1.4g; poly fat 1.4g; protein 9.9g; carbohydrates 28.6g; fiber 2.5g; cholesterol 10mg; iron 1.7mg; sodium 440mg; calcium 178mg.
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