Fruited Pasta Salad
- 3 pk (7 ounces each) shell
- -macaroni; (about 6 cups)
- 1 1/2 c Plain nonfat yogurt
- 1 c Mayonnaise or salad dressing
- 3 pk (3 ounces each) cream
- -cheese; softened
- 3/4 ts Salt
- 1/2 ts Pepper
- 3 Cloves garlic; crushed
- 1 c Sliced green onions; (8 to 9
- -medium)
- 3 cn (15 1/4 ounces each)
- -pineapple chunks; drained
- 3 cn (15 ounces each) mandarin
- -orange segments; drained
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@videotron.ca> on Feb 05,
1998
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@videotron.ca> on Feb 05,
1998
