Dilled radish and asparagus pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fusilli pasta; uncooked |
| 1 | small | Bunch asparagus; trimmed, in 1 1/2\" pieces, 8 ounces |
| 1 | cup | Cheddar cheese; in small cubes |
| 6 | ounces | Radishes; sliced or halved (1 1/2 cups) |
| ¼ | cup | Chopped fresh dill |
| 8 | ounces | Bottle fat-free ranch dressing |
Directions
Cook pasta according to package directions; add asparagus to pasta water for the last 3 minutes of cooking time. Drain fusilli and asparagus; cool under cold running water. Transfer to large bowl; stir in cheese, radishes and dill. Add dressing, stirring to coat thoroughly. Keep refrigerated until ready to serve. Serves 4. Per serving: 601 calories, 13 grams fat, 759 mg. sodium, 22 grams protein, 94 grams carbohydrate. MC formatting by bobbi744@...
Recipe by: Lansing State Journal, Gannett News Service,Corydon Ireland Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998