Confetti Pasta Salad
Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
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)
Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.
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.
Serving Size Makes 6 one cup servings
- Amount Per Serving
- % Daily Value *
- Total Fat 54g84%
- Saturated Fat 2g10%
- Cholesterol 10mg4%
- Sodium 440mg19%
- Total Carbohydrate 286g96%
- Dietary Fiber 25g100%
- Protein 99g198%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.