Recipe| Ingredients | | | 1 | pound | pasta, corkscrew or other short pasta | | | 2 1/4 | cup | carrots, thinly sliced | | | 2 | cup | broccoli, small flowerets | | | 2 | each | bell peppers, red or green, cut into thin strips | | | 1 1/2 | cup | celery, thinly sliced | | | 1 | each | onion, red, finely chopped | | | | | | | | --- | Dressing | --- | | | 1 | cup | yogurt, plain, nonfat | | | 1/2 | cup | mayonnaise, reduced-calorie | | | 1/4 | cup | parsley, fresh, chopped | | | 2 | tablespoon | lemon juice, fresh | | | 2 | teaspoon | dillweed, dried | | | | | |
Directions:
| Cook pasta al dente, but do not add salt. About 3 minutes before pasta is done, add carrots and broccoli to pot. Drain mixture, rinse under cold water, and drain again.
In a large bowl, combine bell peppers, celery and onion. Add pasta mixture; toss gently.
To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed.
Pour half of dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately.
Serve salad with reserved dressing.
Makes 6 servings.
Per serving: 415 cal., 73 g carbo., 15 g protein, 188 mg sodium, 8 g
fat, 9 mg chol.
NOTE: For a quicker dressing, use 1 cup (240 ml) of bottled nonfat
italian dressing and 1/4 cup (60 ml) of chopped fresh parsley.
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