Feta cheese and fresh dillweed enhance this pasta-vegetable combination.

Serves 8

Salad

  • 12 ounces dried tricolor rotini
  • 1-1/4 cups frozen petite green peas, thawed
  • 1 medium red bell pepper, diced
  • 2/3 cup unpeeled seeded and diced cucumber
  • 4 medium green onions, thinly sliced
  • 4 ounces fat-free feta cheese, crumbled

Dressing

  • 1/2 cup fat-free cottage cheese
  • 1/2 cup fat-free plain yogurt
  • 1/4 cup light mayonnaise
  • 1/4 cup thinly sliced green onions, (green part only)
  • 1 to 2 tablespoons finely snipped fresh dillweed
  • 1/8 teaspoon black pepper
  1. Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Transfer to a large bowl.
  2. Stir in the remaining salad ingredients.
  3. In a food processor or blender, process the cottage cheese, yogurt, mayonnaise, and 1/4 cup green onions until smooth. Stir in the dillweed and pepper. Pour over the pasta mixture, tossing to coat. Cover and refrigerate for about 30 minutes, or until chilled.

Per serving:

  • Calories 237
  • Total fat 2.5 g
  • Saturated fat 0.5 g
  • Trans fat: 0
  • Polyunsaturated fat 1.5 g
  • Monounsaturated fat 0.5 g
  • Cholesterol 3 mg
  • Sodium 381 mg
  • Carbohydrates 41 g
  • Fiber 3 g
  • Sugars 6 g
  • Protein 12 g

Dietary exchanges: 2-1/2 starch, 1/2 very lean meat

– from the book, “The New American Heart Association Cookbook, 8th Edition” from the American Heart Association.

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