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Dill Pasta Salad

Diet.Chef's picture
Ingredients
  Uncooked corkscrew macaroni 6 1⁄2 Ounce
  Snow pea pods 1⁄4 Pound, trimmed (Fresh Ones)
  Broccoli flowerets 1 Cup (16 tbs)
  Cherry tomato halves 1 Cup (16 tbs)
  Sweet yellow pepper strips 1⁄2 Cup (8 tbs)
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Grated onion 2 Tablespoon
  Chopped fresh dill weed 1 Tablespoon
  White wine vinegar 3 Tablespoon
  Vegetable oil 2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
Directions

Cook pasta according to package directions, omitting salt and fat.
Drain; rinse under cold water, and drain.
Place in a large bowl.
Blanch snow peas and broccoli in boiling water 30 seconds or until crisp-tender.
Drain and rinse under cold water until cool.
Drain.
Add snow peas, broccoli, tomato halves, and yellow pepper to pasta, and toss gently.
Combine milk and remaining ingredients in a jar; cover tightly, and shake vigorously.
Pour over pasta mixture; toss gently.
Cover and chill thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Healthy

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4.165625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1084 Calories from Fat 94

% Daily Value*

Total Fat 14 g22%

Saturated Fat 1.4 g6.9%

Trans Fat 0 g

Cholesterol 61.6 mg20.5%

Sodium 767.8 mg32%

Total Carbohydrates 188 g62.6%

Dietary Fiber 13.6 g54.3%

Sugars 38.3 g

Protein 41 g82.4%

Vitamin A 141% Vitamin C 437.9%

Calcium 52.8% Iron 40.5%

*Based on a 2000 Calorie diet

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Dill Pasta Salad Recipe