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Confetti Pasta Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3/4 cup 177ml Low-fat ranch dressing

    2. 1/2 cup 118ml Plain nonfat yogurt

    3. 1 teaspoon 5ml Fresh dillweed - chopped

    4. 2 cups 474ml Uncooked small seashell macaroni

    5. 1 1/2 cups 355ml Green peas - shelled

    6. 1/2 cup 73g / 2.6oz Yellow bell pepper - diced

    7. 1/2 cup 73g / 2.6oz Red bell pepper - diced

    8. 3/4 cup 109g / 3.8oz Sharp cheddar cheese - cubed Dillweed sprigs -

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside. Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well. Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat. Cover and chill. Yield: 6 servings (serving size: 1 cup). Serving Ideas : Stir before serving. Garnish with dillweed, if desired.

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