Summer’s Best Pasta Salad
10 oz rotini (twists) pasta
3 pounds seeded, coarsely chopped tomatoes
4 slices cooked and crumbled bacon
4 cups mixed salad greens
2/3 cup low-fat mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 teaspoons sugar
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Preparation time: less than 15 minutes
Cooking time: pasta and bacoon
Cook pasta according to direcions, but without salt or
oil. Drain and rinse with cold water. Place in large
serving bowl. Add tomatoes, bacon and salad greens.
In small bowl, combine mayonnaise, sour cream, mustard,
sugar, vinegar, salt and pepper; mix well. Spoon over
pasta mixture and toss gently to coat.
Makes 6 servings.
Source: Milwaukee Journal Sentinel, Aug 28, 2001