Dill Vegetable-Pasta Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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âMy husband and I often have this delicious pasta salad for lunch or a light supper in the summertimeâin lieu of a big meal,â writes Darnell Griffin from her home in Estes Park, Colorado. Chunks of cheese and fresh vegetables eliminate the need for meat, and a light and creamy dill dressing replaces a heavy pasta sauce. Try it! Ingredients:
3 cups uncooked tricolor spiral pasta |
1 large cucumber, peeled, seeded and cubed |
1 cup cherry tomatoes, halved |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
2 tablespoons chopped red onion |
1 green onion, chopped |
1/3 cup reduced-fat mayonnaise |
1/4 cup reduced-fat sour cream |
1 tablespoon buttermilk |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup torn romaine |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water.
2. In a large bowl, combine the cucumber, tomatoes, cheese and onions. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, dill, salt and pepper until smooth.
3. Add lettuce and pasta to vegetable mixture. Drizzle with mayonnaise mixture; toss to coat. Refrigerate until serving. Yield: 10 servings.
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