Rainbow Pasta Salad
Light & Tasty
I like to serve this colorful salad over a bed of leafy green lettuce for a pretty look. With its rich dressing of sour cream and dill, it makes a great change-of-pace pasta for picnics. —Julie Wilson of Chetek, Wisconsin
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
2 cups uncooked tricolor spiral pasta
1 cup (8 ounces) fat-free sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon dill weed
1/2 teaspoon garlic salt
1/2 teaspoon ground mustard
Dash pepper
1/2 pound fresh asparagus, trimmed
1 tablespoon water
1 cup cubed fully cooked lean ham
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup cubed reduced-fat cheddar cheese
Leaf lettuce
Directions:
Cook pasta according to package directions. Meanwhile, for dressing, combine the sour cream, mayonnaise, dill, garlic salt, mustard and pepper in a bowl; set aside. Rinse pasta in cold water and drain well; set aside.
Cut the tips off six asparagus spears; chop the remaining asparagus. Place chopped asparagus and tips and water in a microwave-safe dish. Cover and microwave on high for 1-2 minutes or until crisp-tender. Rinse with cold water; pat dry. Set aside asparagus tips for garnish.
In a large bowl, combine the pasta, chopped asparagus, ham onion, red pepper and cheese. Add dressing and toss to coat. Refrigerate until serving. Serve in a lettuce-lined bowl; garnish with asparagus tips. Yield: 6 servings.
Nutrition Facts
One serving:(1 cup salad with 1 cup lettuce)
Calories: 293, Fat:9 g, Saturated Fat:2 g, Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 lean meat, 1 vegetable, 1 lean meat, 1 fat, 1/2 fat-free milk.
Beth Layman :)
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