Confetti Pasta Salad

Recipe Ingredients

3/4 cup	177ml	Low-fat ranch dressing
1/2 cup	118ml	Plain nonfat yogurt
1 teaspoon	5ml	Fresh dillweed - chopped
2 cups	474ml	Uncooked small seashell macaroni
1 1/2 cups	355ml	Green peas - shelled
1/2 cup	73g / 2.6oz	Yellow bell pepper - diced
1/2 cup	73g / 2.6oz	Red bell pepper - diced
3/4 cup	109g / 3.8oz	Sharp cheddar cheese - cubed
		Dillweed sprigs - (optional)

Recipe Instructions

Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.

Cook macaroni in boiling water for 5 minutes.

Add peas, and cook an additional 3 minutes; drain well.

Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat. Cover and chill. Yield: 6 servings (serving size: 1 cup).

Serving Ideas : Stir before serving. Garnish with dillweed, if desired.

Source:
Cooking Light, April 1995, page 119

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