Spring Pasta Salad
contributed by the AICR

This Spring Pasta Salad is colorful and tasty.  It makes great use of a variety of healthy vegetables, especially fresh asparagus! Asparagus, if you can get it in late Spring, is especially tasty - it is a spring veggie and the fresher the better! The Spring Pasta Salad is a favorite of ours. And the really good news is that it has 10 grams of protein and only 8 grams of total fat per 1 cup serving! So spring into Spring with a delicious, colorful and healthy Spring Pasta Salad with fresh veggies!

Spring Pasta Salad

Spring Pasta Salad

Spring Pasta Salad


* 1 package (1 pound) medium pasta shell
* 1 pound fresh asparagus, cut into 2-inch piece
* 1 package (1 pound) frozen baby pea
* 1 orange bell pepper, chopped
* 1 cup cherry tomatoes, halved
* 1 cup light or reduced-fat mayonnaise
* 2 ounces lemon yogurt
* 2 Tbsp. lemon juice
* 1 tsp. dried parsley
* Salt and pepper to taste

How We Make It

Cook pasta shells per package directions, adding asparagus
pieces during the last 4 minutes of cooking time. Meanwhile,
place frozen peas in a colander in the sink.

When pasta is tender and asparagus tender-crisp, pour into
colander over peas. Drain well and add bell pepper and tomatoes.

In a large bowl, combine mayonnaise, yogurt, lemon juice, parsley,
salt and pepper, and mix with a wire whisk to blend.
Add pasta mixture and stir gently to coat.

Cover and refrigerate for a minimum of 2 hours before serving.

Makes 10 servings

Per serving: 298 calories, 8 g total fat (1 g saturated fat), 55 g
carbohydrate, 10 g protein, 5 dietary fiber, 165 mg sodium.

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