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Lemony Vegetable Pasta

This salad is best when made early in the day so the flavors blend.

Makes: 8 servings

Pasta:
3           cups cooked rotini pasta
1/2        cup frozen peas
1/2        cup coarsely grated carrots
1/4        cup raisins
1           diced Granny Smith apple
1/4        cup green onions
1/4        cup diced celery
1/2        teaspoon celery seed
3           tablespoons fresh parsley, snipped

Dressing:
3/4       cup plain, nonfat yogurt
1          tablespoon nonfat, mayonnaise
3          tablespoons lemon juice
1          tablespoon Dijon-style mustard
1          tablespoon brown sugar or sugar substitute equivalent
1/4       teaspoon onion powder
2          teaspoons lemon zest
1/2       teaspoon herb and spice blend seasoning, to taste
Lemon pepper to taste.


Pasta: Combine pasta, peas, carrots, raisins, apple, green onions and celery with celery seed and parsley.
Dressing: In large bowl, mix all dressing ingredients together and add to the pasta ingredients.  Chill at least 2 hours or overnight

Nutrient Analysis: 3/4 cup; 132 Calories, 4.5 g Protein, 28 g Carbohydrate, 0.5 g Fat, 0 mg Cholesterol, 43 mg Sodium, 1 g Fiber

Exchanges: 1 Vegetable, 1 Starch, ½ Fruit  or 2 Carb Choices