Seven-Layer Holiday Pasta Salad recipe

Makes 8 servings

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 tablespoon Betty Crocker Bac~Os bacon flavor bits or chips
2 tablespoons finely chopped fresh parsley

1. Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.

2. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.

3. In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl.

4. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 270); Total Fat 30g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars ncg); Protein 11g

Percent Daily Value*: Vitamin A 12%; Vitamin C 92%; Calcium 16%; Iron 8%

Exchanges: 1 Starch; 0 Other Carbohydrate; 2 Vegetable; 1 High-Fat Meat; 4 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:
Use star- or tree-shaped pasta, rotini or any medium shell pasta.

Success:
Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved.