Recipe: Picnic Pasta Salad

This looks interesting enough…I’m going to take it to my department potluck next week. The unhealthy folks just love when I bring my “diet food”.

Ingredients

1/2 pound macaroni or other small pasta
3 carrots, shredded
2 cups chopped fresh broccoli
1/2 fennel buln or 2 celery stalks, chopped
1 red bell pepper, seeded and finely chopped
1/2 cup finely chopped red onion
1/4 cup minced flat-leaf parsley
1/3 cup reduced-fat mayo
1/4 cup nonfat plain yogurt
1/4 cup light sour cream
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pint grape or cherry tomatoes, halved

1. Cook pasta according to directions; drain. Rinse under cold running water for 1 minute; drain again. Place pasta in a large bowl.

2. Add carrots, broccoli, fennel, bell pepper, red onion, and parsley to pasta.

3. Combine mayo, yogurt, sour cream, lemon juice, salt, and ground pepper in a medium bowl; stir into pasta and veggie mixture. Stir in tomatoes and serve at once, or cover and refrigerate for up to 2 days.

PER SERVING (Generous 1 cup): 3 points

191 calories, 5g fat, 1g sat. fat, 6mg chol, 262mg sod, 32g carb, 4g fib, 6g pro, 64mg calcium