Primavera Pasta Salad

Photo by Pam H.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Adapted from bettycrocker.com

Ingredients

  • 3 1/2

    cups uncooked bow-tie (farfalle) pasta (9 oz)

  • 2

    cups fresh snow pea pods (12 oz), strings removed

  • 2

    large red bell peppers, cut into 1-inch pieces (2 cups)

  • 2

    medium carrots, sliced (1 cup)

  • 1/2

    cup chopped fresh basil leaves

  • 1/2

    cup shredded Parmesan cheese (2 oz)

  • 1

    cup creamy Parmesan dressing

  • 2

    tablespoons milk

Directions

1. Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain. 2. In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat. *Health Twist Look for low-fat or fat-free salad dressing. If you can't find the Parmesan flavor with less fat, look for low-fat creamy Italian. Nutrition Information: 1 Serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 3g); Protein 5g

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