Confetti Pasta Salad

Yield: 6 servings (serving size: 1 cup)

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

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.

Nutritional Information

Calories:

204 (24% from fat)

Fat:

5.4g (sat 2g,mono 1.4g,poly 1.4g)

Protein:

9.9g

Carbohydrate:

28.6g

Fiber:

2.5g

Cholesterol:

10mg

Iron:

1.7mg

Sodium:

440mg

Calcium:

178mg