Ingredients Jump to Instructions ↓

  1. 3 cups rotini pasta

  2. 1 yellow summer squash, sliced

  3. 1 green bell pepper, chopped

  4. 1 cup grape tomatoes

  5. 1 pound bay scallops, thawed if frozen, cooked

  6. 1/2 cup honey mustard salad dressing

  7. 1/2 cup plain yogurt

  8. 2 Tbsp. lemon juice

  9. 1 Tbsp. Dijon mustard

  10. 2 Tbsp. chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Cook pasta according to pasta directions. While pasta is cooking, combine squash, bell pepper, tomatoes, and scallops in large bowl. In medium bowl, combine salad dressing, yogurt, lemon juice, mustard, and basil and mix to blend. Drain pasta when cooked al dente and add to dressing mixture. Pour over vegetables; toss lightly to coat, and chill for 3-4 hours before serving.

  2. servings


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