Cook pasta according to package directions.
Drain, rinse and chill pasta.
Toss remaining ingredients with pasta.
Chill and serve.
Prepare rainbow rotini pasta according to package directions; drain and rinse.
Cook frozen peas according to package directions.
Steam broccoli.
Add peas, broccoli and kidney beans to rainbow rotini pasta.
Mix Bernstein's Cheese Fantastico salad dressing to taste to pasta salad.
Chill 15 minutes and serve.
mix together the low fat mayonnaise, low fat creme fraiche OR low fat sour cream & Maggi
I cooked pasta.
Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
ins.
Meanwhile cook the pasta in boiling salted water according
Boil, drain and cool pasta.
Chop vegetables and olives and mix into pasta.
Chop meats and cheeses and add to pasta, mixing well.
In a separate bowl or jar, combine Vinaigrette dressing with mayonnaise; mix well.
Stir this mixture into pasta salad. Mix and add extra dressing, if needed.
If making this in advance, do not add scallions until you are ready to serve it.
Homemade Italian dressing with fresh chopped basil leaves works especially well with this recipe.
igh heat. Reduce heat to low, cover, and simmer for 2
Mix the chicken, fruit, celery and nuts.
Add the dressing and yogurt to the desired consistency.
Start with about half teaspoon of curry powder.
Add salt and pepper and mix well.
This is a very eclectic recipe.
You can vary the amounts to suit you.
If you don't care for yogurt, add more mayonnaise or salad dressing. If you don't have nuts, skip them.
If you don't like curry powder, just use salt and pepper.
hile chicken is cooling, boil pasta and lightly steam vegetables and
egrees F.
Add pasta to a large pot of
Cook pasta in boiling, salted water until just tender, following package directions; drain.
Mix yogurt, lemon juice, sugar and a pinch of salt together.
Whip cream until stiff and stir into yogurt mixture.
Combine cheese, walnuts, fruits, pasta and yogurt mixture in bowl.
Separate endive into leaves, then tear into pieces.
Arrange endive pieces on 4 salad plates.
Spoon pasta salad on top and serve.
In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
Sprinkle with cheese and parsley.
Cook pasta according to directions.
While pasta is cooking, place frozen peas in colander.
When pasta is done, pour pasta and hot cooking water over peas to drain.
Rinse well with cold water and place into bowl with all other ingredients.
Chill and serve.
Cook pasta in salted water as directed.
Drain well in colander.
In bowl add cooked pasta, cooked broccoli, black olives, cheese.
Pour dressing over mixture.
Let set 3 hours to marinate.
br>Start to cook the pasta according to package directions (if
Heat turkey chili in microwave for 2 minutes, stirring halfway through.
Spoon half of turkey chili onto tossed salad.
Top with cheese.
minutes to rest.
Pasta Salad - Put pasta, lettuce, cucumber, tomato, snow
Combine yogurt, mustard and horseradish in a large bowl.
Add potato, celery, cucumber, onion and chives. Toss lightly to mix well. Chill.
Makes 8 servings.
Each serving has 60 calories, 2 vegetable and 2 fat exchanges.
Rinse cooked spaghetti under cold water; toss with oil to prevent sticking.
Prepare vegetables as follows (food processors are helpful):
Shred the carrots, julienne cut (3 x 3 mm) the red bell pepper and zucchini and slice thinly the celery.
Shred the low-fat Cheddar cheese.
In a large bowl, combine pasta, broccoli and carrots.
Set aside.
In a small bowl, combine mayonnaise, vinegar, sugar, garlic, Italian seasoning, pepper and mustard.
Pour over salad and toss to coat well.
Cover and chill 2 hours.