Creamy Parmesan Pasta Salad
Recipe from
Betty Crocker
Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.
Servings:
14 servings (3/4 cup each)
Prep Time:
25 mins
Total Time:
25 mins
Ingredients
-
3 1/2 cupsuncooked farfalle (bow-tie) pasta, (9 ounces)see savings
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2 cupssnow (Chinese) pea pods, strings removed (12 ounces)see savings
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2large red bell peppers, cut into 1-inch pieces (2 cups)see savings
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2medium carrots (1 cup)see savings
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1/2 cupchopped fresh basil leavessee savings
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1/2 cupshredded Parmesan cheese (2 ounces)see savings
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1 cuplight creamy Caesar dressingsee savings
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2 tablespoonsmilksee savings
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Directions
1.
Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
2.
Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
Nutrition information
Per serving: Calories 175 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 1 g); Cholesterol 6 mg; Sodium 250 mg; Total Carbohydrate 18 g (Dietary Fiber 2 g); Protein 5 g. Daily Values: Vitamin A 36%; Vitamin C 82%; Calcium 8%; Iron 6%. Exchanges: 1 Starch; 1 Vegetable; 1 1/2 Fat.
Percent Daily Values are based on a 2,000 calorie diet
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