Springtime Pasta Salad

This light, colorful, and fresh pasta salad that everyone will love is great for get-togethers! Easy to reduce calories by using light mayo and light sour cream. If you make this the night before, add a little water and toss again to ‘rejuvenate’ before serving the next day.

INGRIDIENT

2 cups spiral veggie pasta

1 cucumber - peeled, seeded, and chopped

½ cup sliced black olives

¼ cup chopped red onion

½ cup mayonnaise

¼ cup sour cream

1 ¼ teaspoons dill weed

½ teaspoon salt

½ teaspoon dry mustard

¼ teaspoon garlic salt

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.

Step: 2

Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.

Step: 3

Cover bowl with plastic wrap; refrigerate for 2 hours before serving.

NUTRITION FACT

Per Serving: 134 calories; protein 2.5g; carbohydrates 14.7g; fat 7.7g; cholesterol 7mg; sodium 391.8mg.

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