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Garden Pasta Salad
31% calorie reduction from traditional recipe1 pound penne or medium pasta shells, cooked, drained, cooled1 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� sweetenerCombine 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 servingsNutrition information per serving: 196 calories, 7 g pro., 40 g carb., 1 g fat, 1 mg chol., 110 mg sodiumFood exchanges: 2 vegetable, 2 starch
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