HOW TO MAKE PASTA SALAD

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Wednesday, November 26, 2008

GARDEN PASTA SALAD WITH EQUAL

GARDEN PASTA SALAD RECIPE WITH EQUAL

INGREDIENTS
31% calorie reduction from traditional recipe.

  • 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
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. The pasta salad recipe is ready to make 10 servings. Great salad to taste !
citrus-pasta-salad-with-chicken.
* May substitute 4 1/2 packets Equal® sweetener.

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