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Penne Salad with Spring Peas |
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Serves: 6 Print this RecipeServing Size 1 cup 1/2 pound penna rigate or medium pasta shells, cooked and cooled 1 1/2 cups fresh or thawed frozen green peas, cooked 1 large yellow or red bell pepper, sliced 1/2 cup sliced green onions and tops 1 cup skim milk 1/2 cup fat-free mayonnaise 1/2 cup red wine vinegar 1/4 cup minced parsley 2 teaspoons drained green peppercorns, crushed (optional) 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL Spoonful 1 dash pepper 1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal. 2. Pour dressing over salad and toss to coat; season to taste with pepper. EXCHANGES Starch 3 PYRAMID SERVINGS Starch 2 Vegetable 1 NUTRITION FACTS Calories 221(7 calories from fat) Fat 1 g Saturated Fat 0 g Cholesterol 1 mg Sodium 169 mg Carbohydrate 44 g Dietary Fiber 4 g Sugars 10 g Protein 9 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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