Dill Vegetable-Pasta Salad
Light & Tasty
"My husband and I often have this delicious pasta salad for lunch or a light supper in the summertime—in lieu of a big meal," writes Darnell Griffin from her home in Estes Park, Colorado. Chunks of cheese and fresh vegetables eliminate the need for meat, and a light and creamy dill dressing replaces a heavy pasta sauce. Try it!
SERVINGS: 10
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
3 cups uncooked tricolor spiral pasta
1 large cucumber, peeled, seeded and cubed
1 cup cherry tomatoes, halved
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2 tablespoons chopped red onion
1 green onion, chopped
1/3 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon buttermilk
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup torn romaine
Directions:
Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth.
Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving. Yield: 10 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 174,Fat:6 g,Saturated Fat:2 g,Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 fat.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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