Confetti Pasta Salad

By dashy_65

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)

Preparation

Step 1

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.

1 cup is 204 cal, 5.4g fat, 28.6g carb, 2.5g fiber, 440mg sodium