- 6
0/5
(0 Votes)
Ingredients
- Dressing:
- 1 pound corkscrew pasta or other short pasta
- 2 1/4 cups thinly sliced carrots
- 2 cups small broccoli florets
- 2 medium red or green bell peppers, cut into thin strips
- 1 1/2 cups thinly sliced celery
- 1 medium red onion, finely chopped
- 1 cup plain nonfat yogurt
- 1/2 cup reduced calorie mayonnaise
- 1/4 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried dillweed
Preparation
Step 1
cook pasta according to package, but don't 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.
You'll also love
-
Sausage and Beans for a Crowd 0/5 (0 Votes) -
Au Gratin Potatoes for a Crowd 0/5 (0 Votes)
You'll also love
-
Macaroni and Cheese Deluxe "House"... 0/5 (0 Votes)