Garden Pasta Salad

Who can resist a creamy pasta and vegetable salad that has 31% less calories than the traditional recipe. Use your favorite vegetables in place of those suggested in the recipe if you like!

1 pound penne or medium pasta shells, cooked, drained, cooled
1 large yellow or red bell pepper, sliced
1/2 cup fresh or frozen peas, cooked
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup fat-free milk
1/4 cup minced fresh parsley
3 tablespoons Equal Spoonful*
2 teaspoons drained green peppercorns, crushed (optional)
Salt and pepper, to taste

*May substitute 4 � packets Equal sweetener

Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl.

Blend mayonnaise vinegar, milk, parsley, Equal and peppercorns, if desired.

Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Makes 10 servings

Nutrition information per serving: 196 calories, 7 g pro., 40 g carb., 1 g fat, 1 mg chol., 110 mg sodium

Food exchanges: 2 vegetable, 2 starch