Primavera Pasta Salad
Recipe from Betty Crocker

Need a dish to pass for a potluck? Here's a pasta salad tossed with a creamy dressing that's ready in less than 30 minutes.

Primavera Pasta Salad

by 5  people

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Servings: 14
Prep Time: 25 mins
Total Time: 25 mins
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  • 3 1/2  cups 
    uncooked bow-tie (farfalle) pasta (9 ounces)
  • 2   cups 
    fresh snow pea pods, strings removed (12 ounces)
  • 2   
    large red bell peppers, cut into 1-inch pieces (2 cups)
  • 2   
    medium carrots, sliced (1 cup)
  • 1/2  cup 
    chopped fresh basil leaves
  • 1/2  cup 
    shredded Parmesan cheese (2 ounces)
  • 1   cup 
    creamy Parmesan dressing
  • 2   tablespoons 
Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 180, Fat, total (g) 9, chol. (mg) 10, sat. fat (g) 2, carb. (g) 19, fiber (g) 2, sugar (g) 3, pro. (g) 5, vit. A (IU) 2430, vit. C (mg) 47, sodium (mg) 310, calcium (mg) 81, iron (mg) 1, Vegetables () 1, Starch () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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