Donna's Summer pasta salad.....one cup servings..
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 cup, chopped or diced Broccoli, fresh 16 tbsp Hellman's lite mayo 2 serving english cucumber - 1 whole 8 oz Cheese Kroger sharp cheddar block 1 serving Chobani 0% Plain Greek Yogurt (5.3 oz) 4 serving Baby Bell Peppers (3 peppers = serving) 8 serving Mueller Small Sea Shell Pasta (1/2 cup dry) 20 serving Green Onion (fresh-1 stalk) 2 serving Hidden Valley Ranch Dip, Dry Mix, 1 packet 80 serving Cherry Tomatoes, Fresh, 1 Tomato 1 head, medium (5-6" dia) Cauliflower, raw 45 tbsp Kroger Brand Fat Free Sour Cream 1 fl oz Lemon Juice 5 serving Hormel Fully Cooked Microwaveable Bacon (4 slices) (by TLBROD) 8 tbsp Kraft Miracle Whip Lite Dressing
Chop all veggies into to same bite size pieces,,,, mix well .... in a separate bowl mix all seasoning,, and wet ingredients together and add to the veggies and stir well... chill for several hours or best over night.... chop cheese and bacon into small pieces and add to the the veggie mix.... Boil water add enough salt to boiling water to taste like the ocean... Add pasta to boiling salty water and cook until the pasta is Al dente....for small sea shell pasta it is about 7 minutes... drain and rinse well with cold water to stop the cooking process.... add drained pasta to the veggie mixture and squeeze two lemons over the pasta... mix well,,, taste for seasoning,,, I usually add one tablespoon of Splenda to enhance the flavors but this is optional... add salt and pepper if needed... chill for an additional two to three hours... Then enjoy
Nutritional Info Amount Per Serving
- Calories: 253.5
- Total Fat: 9.8 g
- Cholesterol: 19.0 mg
- Sodium: 655.5 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 3.7 g
- Protein: 10.9 g
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