Mediterranean vegetable pasta salad

Yield: 8 Servings

Measure Ingredient
8 ounces Rotelle or Rotini, uncooked
2 cups Cucumber slices (partially-peeled), cut into halves
1 cup Cherry tomato quarters
¾ teaspoon Dried dillweed
¾ cup Ranch salad dressing (reduced-calorie or fat free)
½ cup Plain lowfat yogurt
Crumbled feta cheese (optional)

1.Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. 2.In large bowl, toss cooled pasta with cucumber, tomato and dillweed. 3.In small bowl, stir together dressing and yogurt; stir into pasta mixture until evenly coated.

4.Cover; refrigerate, stirring occasionally. Sprinkle with cheese before serving, if desired. 8 servings (about 1 cup each).

For best results, use AMERICAN BEAUTY Rotini; IDEAL by San Giorgio Rotelle or Rotini; P&R Rotelle or Rotini; RONZONI Rotelle or Rotini; SAN GIORGIO Rotelle or Rotini; or SKINNER Twirls.


6 g Protein

26 g Carbohydrate

5 g Total Fat ( g Saturated Fat) 5 mg Cholesterol

180 mg Sodium

[Copyright 1995 Hershey Foods Corporation] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]

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