| Ingredients | |||
| 1 | pound | pasta, corkscrew or other short pasta | |
| 2 1/4 | cup | carrots, thinly sliced | |
| 2 | cup | broccoli, small flowerets | |
| 2 | each | bell peppers, red or green, cut into thin strips | |
| 1 1/2 | cup | celery, thinly sliced | |
| 1 | each | onion, red, finely chopped | |
| — | Dressing | — | |
| 1 | cup | yogurt, plain, nonfat | |
| 1/2 | cup | mayonnaise, reduced-calorie | |
| 1/4 | cup | parsley, fresh, chopped | |
| 2 | tablespoon | lemon juice, fresh | |
| 2 | teaspoon | dillweed, dried | |
| Directions: | |||
| Cook pasta al dente, but do not add salt. About 3 minutes before pasta is done, add carrots and broccoli to pot. Drain mixture, rinse under cold water, and drain again. In a large bowl, combine bell peppers, celery and onion. To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed. Pour half of dressing over pasta mixture; toss well. Serve salad with reserved dressing. Makes 6 servings. Per serving: 415 cal., 73 g carbo., 15 g protein, 188 mg sodium, 8 g NOTE: For a quicker dressing, use 1 cup (240 ml) of bottled nonfat |
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