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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This light, colorful, and fresh pasta salad that everyone will love is great for get-togethers! Easy to reduce calories by using light mayo and light sour cream. If you make this the night before, add a little water and toss again to 'rejuvenate' before serving the next day. Ingredients:
2 cups spiral veggie pasta |
1 cucumber - peeled, seeded, and chopped |
1/2 cup sliced black olives |
1/4 cup chopped red onion |
1/2 cup mayonnaise |
1/4 cup sour cream |
1 1/4 teaspoons dill weed |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon garlic salt |
Directions:
1. Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.
2. Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.
3. Cover bowl with plastic wrap; refrigerate for 2 hours before serving.
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