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Salad
|
12
ounces
Rotini Veggie Pasta
|
|
3
cups
cucumber, sliced
|
|
3
cups
broccoli, broken into bite-sized pieces
|
|
2
cups
tomatoes, chopped (or cherry tomatoes, halved)
|
|
1
cup
sweet onion, chopped.
|
Dressing
|
1
cup
light sour cream
|
|
1
cup
light mayonnaise
|
|
0.5
cup
skim milk
|
|
3
tsp
dill weed, dried
|
|
1
tsp
ground pepper
|
|
1
tsp
salt
|
|
0.5
tsp
season salt
|
|
2
Tbs
vinegar
|
Cook pasta according to diractions on the packag, Drain and rinse well with cold water.
Place pasta in a large bowl, adding the remaining ingredients.
Toss well
Mix together the dressing ingredients and pour over salad
Toss
Cover and refrigerate for at least one hor before serving.
Per Serving
| Kcal: | 515 kcal |
| Fibers (g): | 5.1g |
| Sodium (mg): | 714mg |
| Carbs: | 77.7g |
| Sugar (g): | 8.7g |
| Fat: | 17.6g |
| Saturated fat (g): | 5.2g |
| Cholesterol: | 21mg |
| Proteins: | 15.6g |
