Ingredients
3/4 cup low-fat ranch dressing
1/2 cup plain nonfat yogurt
1 teaspoon chopped fresh dillweed
2 cups uncooked small seashell macaroni
1 1/2 cups shelled green peas
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
3/4 cup (3 ounces) cubed reduced-fat sharp cheddar cheese
Dillweed sprigs (optional)
Directions
1
Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.
2
Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well.
3
Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat.
4
Cover and chill. Stir before serving.
5
Garnish with dillweed, if desired.
Ingredients
3/4 cup low-fat ranch dressing
1/2 cup plain nonfat yogurt
1 teaspoon chopped fresh dillweed
2 cups uncooked small seashell macaroni
1 1/2 cups shelled green peas
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
3/4 cup (3 ounces) cubed reduced-fat sharp cheddar cheese
Dillweed sprigs (optional)
Directions
1
Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.
2
Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well.
3
Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat.
4
Cover and chill. Stir before serving.
5
Garnish with dillweed, if desired.
