Garden Vegetable Pasta Salad

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Yield
7 servings (serving size: 1 cup)
July 1996
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 174
  • Caloriesfromfat 29%
  • Fat 5.6g
  • Satfat 1.2g
  • Monofat 1.9g
  • Polyfat 1.5g
  • Protein 8.2g
  • Carbohydrate 22.5g
  • Fiber 2.5g
  • Cholesterol 9mg
  • Iron 1.6mg
  • Sodium 362mg
  • Calcium 87mg

How to Make It

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

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