Dill Pasta Salad
| Category: | Breakfast & Brunch |
| Seasons | July |
| Cuisine Type | Latin |
Ingredients
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 |
| 1/2 cup skim milk |
| 3 tsp dill weed, dried |
| 1 tsp ground pepper |
| 1 tsp salt |
| 1/2 tsp season salt |
| 2 Tbs vinegar |
Dill Pasta Salad Directions
- 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.
Nutrition facts
Serving size 1 cup diet
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 |
