Rotini Salad Alfredo
Rotini Salad Alfredo
13 ounces rotini (corkscrew- shaped) pasta
1-3/4 cups chopped red bell pepper
1-1/2 cups blanched peas
3/4 cup chopped green onion
3 cups plain nonfat yogurt
3 cups reduced fat mayonnaise
|
|
1/2 cup grated Parmesan cheese
1-1/2 teaspoons dried basil or dillweed, crushed
1 tablespoon garlic salt
1/4 teaspoon white pepper
10 to 12 hard cooked eggs, shelled and chopped
|
Cook pasta until done; drain. In a large bowl, combine the pepper, peas and green onions. gently stir
in pasta. In a separate bowl blend the remaining ingredients, except for the eggs. Stir the dressing into
the pasta. Gently combine the eggs into the salad. Cover and chill until serving.
|
|
|
|
|