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.
Servings:
14 servings
Prep Time:
25 mins
Total Time:
25 mins
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Ingredients
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3 1/2 cupsuncooked bow-tie (farfalle) pasta (9 ounces)see savings
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2 cupsfresh snow pea pods, strings removed (12 ounces)see savings
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2 largered bell peppers, cut into 1-inch pieces (2 cups)see savings
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2 mediumcarrots, sliced (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 cupcreamy Parmesan 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.
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.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 3g); Protein 5g. Daily Values: Vitamin A 50%; Vitamin C 80%; Calcium 8%; Iron 6%. Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat; 1 1/2 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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