RASPBERRY VINAIGRETTE SALAD RECIPES

Name: Spring Pasta Salad
Yield: 18 1/2 cup each
Ingredients: 10 oz. of uncooked Hy-Vee large shell pasta (3-1/2 cups); 2 c. of peeled and chopped cucumber; 1.5 c. of sliced radishes; 1 c. of chopped green bell pepper; 0.25 c. of diced sweet yellow onion; 1 c. of peeled, sliced carrots; 0.75 c. of reduced-fat mayonnaise; 0.333 c. of Hy-Vee sugar; 1 tsp. of Hy-Vee dill; 1 tbsp. of Hy-Vee white vinegar

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SPRING PASTA SALAD - HY-VEE RECIPES AND IDEAS

Spring Pasta Salad - Hy-Vee Recipes and Ideas image

Provided by Hy-Vee Test Kitchen

Yield 18 1/2 cup each

Number Of Ingredients 10

Ingredients

10 oz. of uncooked Hy-Vee large shell pasta (3-1/2 cups)
2 c. of peeled and chopped cucumber
1.5 c. of sliced radishes
1 c. of chopped green bell pepper
0.25 c. of diced sweet yellow onion
1 c. of peeled, sliced carrots
0.75 c. of reduced-fat mayonnaise
0.333 c. of Hy-Vee sugar
1 tsp. of Hy-Vee dill
1 tbsp. of Hy-Vee white vinegar

Steps:

1. Cook pasta according to package directions. Rinse and drain in cold water.
2. In a large bowl combine cucumber, radishes, green bell pepper, onion, carrots and cooked pasta.
3. In a medium bowl stir together mayonnaise, sugar, dill and vinegar. Stir into pasta mixture, tossing gently to coat.
4. Cover and refrigerate several hours before serving.

Nutrition Facts : Calories 110, FatContent 3.5g, SaturatedFatContent 0.5g, TransFatContent 0g, CholesterolContent 5mg, SodiumContent 90mg, CarbohydrateContent 17g, FiberContent 1g, SugarContent 5g, ProteinContent 3g

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