Greek Garden Pasta Salad
6 ounce carton regular plain fat-free yogurt or plain fat-free Greek yogurt (2/3 cup)
cup light mayonnaise or salad dressing
tablespoons fat-free milk
tablespoons snipped fresh dill weed or 1 1/2 teaspoons dried dill weed
tablespoons snipped fresh Italian (flat-leaf) parsley
teaspoon finely shredded lemon peel
tablespoon lemon juice
teaspoon freshly ground black pepper
cups chopped English cucumber
cups halved grape tomatoes
medium green sweet pepper, chopped (3/4 cup)
cup sliced green onions
cup quartered pitted Kalamata olives
- Cook pasta according to package directions. Drain well. Rinse with cold water and drain again.
- For dressing, in a large bowl stir together yogurt, mayonnaise, milk, dill, parsley, lemon peel, lemon juice, and pepper.
- Stir the pasta, cucumber, tomatoes, sweet pepper, and green onions into the dressing. Toss gently to coat. Cover and chill in the refrigerator for 3 to 6 hours before serving. Fold in olives just before serving.
Nutrition Facts(Greek Garden Pasta Salad)
- Per serving:
- 98 kcal cal.,
- 3 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 3 mg chol.,
- 100 mg sodium,
- 15 g carb.,
- 2 g fiber,
- 3 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet