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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I served this with Tuna Roll Ups for nice summer picnic lunch. Ingredients:
1 (12 ounce) package fettuccine pasta, florentine cooked & drained |
1/4 cup light italian salad dressing |
4 hard-boiled eggs, chopped |
1/2 cup red pepper, chopped |
3 -4 green onions, chopped |
1/4 cup olive, sliced |
1/4 cup low-fat mayonnaise |
1/4 cup low-fat sour cream |
1/2 cup salsa |
12 cherry tomatoes, cut in half |
1/3 cup shelled sunflower seeds |
Directions:
1. In a mixing bowl toss the warm fettucine with the light italian dressing to coat.
2. Add eggs, pepper, green onion and olives. Mix together.
3. In a small bowl blend together mayonnaise, sour cream and salsa.
4. Pour over pasta mixture and blend gently.
5. Add salt & pepper to taste.
6. Refrigerate several hours before serving.
7. Prior to serving gently toss with cherry tomatoes and sprinkle with sunflower seeds.
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