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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I like to serve this colorful salad over a bed of leafy green lettuce for a pretty look. With its rich dressing of sour cream and dill, it makes a great change-of-pace pasta for picnics. Julie Wilson of Chetek, Wisconsin Ingredients:
2 cups uncooked tricolor spiral pasta |
1 cup (8 ounces) fat-free sour cream |
1/2 cup reduced-fat mayonnaise |
1 tablespoon dill weed |
1/2 teaspoon garlic salt |
1/2 teaspoon ground mustard |
dash pepper |
1/2 pound fresh asparagus, trimmed |
1 tablespoon water |
1 cup cubed fully cooked lean ham |
1 small onion, chopped |
1 small sweet red pepper, chopped |
1/2 cup cubed reduced-fat cheddar cheese |
leaf lettuce |
Directions:
1. Cook pasta according to package directions. Meanwhile, for dressing, combine the sour cream, mayonnaise, dill, garlic salt, mustard and pepper in a bowl; set aside. Rinse pasta in cold water and drain well; set aside.
2. Cut the tips off six asparagus spears; chop the remaining asparagus. Place chopped asparagus and tips and water in a microwave-safe dish. Cover and microwave on high for 1-2 minutes or until crisp-tender. Rinse with cold water; pat dry. Set aside asparagus tips for garnish.
3. In a large bowl, combine the pasta, chopped asparagus, ham onion, red pepper and cheese. Add dressing and toss to coat. Refrigerate until serving. Serve in a lettuce-lined bowl; garnish with asparagus tips. Yield: 6 servings.
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