Penne Salad Primavera
1 pound penne or medium pasta shells, cooked and cooled
1/2 cup fresh or thawed frozen peas, cooked
1 large yellow or red bell pepper, sliced
1/2 cup sliced green onions
1/2 cup blanched sugar snap peas
1/2 cup sliced carrots
1 cup skim milk
1/2 cup fat-free mayonnaise
1/2 cup red wine vinegar
1/4 cup minced parsley
2 teaspoons drained green peppercorns, crushed (optional)
1-3/4 teaspoons Equal for Recipes
or 6 packets Equal? sweetener
Salt and pepper
Equal? sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.
Combine pasta, peas, bell pepper, green onions, snap peas and carrots in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns and Equal?.
Pour dressing over salad and toss to coat; season to taste with salt and pepper.
Yield: 6 (1-cup) servings.
Each serving provides:
Protein 8 g
Total Carbohydrates 36 g
Total Fat 1 g
Cholesterol 26 mg
Sodium 188 mg
Food Exchanges: 2 bread
63% calorie reduction from traditional recipe