Garden Pasta Salad

Who can resist a creamy pasta and vegetable salad. Use your favorite vegetables in place of those suggested in the recipe if you like!

Yield: 10 servings

31% less calories than the traditional recipe

Ingredients

• 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

Instructions

1. Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl.
2. Blend mayonnaise vinegar, milk, parsley, Equal and peppercorns, if desired.
3. Stir dressing into salad mixture. Season to taste with salt and pepper.
4. Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Notes

* May substitute 4 packets Equal sweetener

Nutrition

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

Exchanges: 2 vegetable, 2 starch

Attribution

Recipe and photo credit: Equal Sweetener