Fruited pasta salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | packs | (7 ounces each) shell macaroni; (about 6 cups) |
| 1½ | cup | Plain nonfat yogurt |
| 1 | cup | Mayonnaise or salad dressing |
| 3 | packs | (3 ounces each) cream cheese; softened |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 3 | Cloves garlic; crushed | |
| 1 | cup | Sliced green onions; (8 to 9 medium) |
| 3 | cans | (15 1/4 ounces each) pineapple chunks; drained |
| 3 | cans | (15 ounces each) mandarin orange segments; drained |
Directions
1. Cook macaroni as directed on package; drain. Rinse with cold water; drain.
2. Mix mayonnaise, cream cheese, salt, pepper and garlic in large bowl.
3. Add macaroni and remaining ingredients; toss.
4. Cover and refrigerate at least 3 hours to blend flavors.
1 Serving: 540 calories (325 calories from fat); 36 g fat (9 g saturated); 50 mg cholesterol; 770 mg sodium; 38 g carbohydrate (1 g dietary fiber); 17 g protein.
© Betty Crocker, 1997
NOTES : For a sweeter salad, toss in a little toasted flaked coconut and raisins.
Recipe by: Betty Crocker
Posted to brand-name-recipes by Tiina <4Angels@...> on Feb 05, 1998