New Mexican Gazpacho-Pasta Salad

Submitted by Dancer

"yum"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 8

ingredients

• 8 ounces tri-colored rotini pasta
• 2 cups shredded reduced-fat cheddar cheese, divided
• 1 large cucumber, peeled, seeded and cubed
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, cut into short thin strips
• 1⁄2 cup thinly sliced green onions with top
• 1⁄2 cup low-fat plain yogurt
• 1⁄2 cup fat-free mayonnaise
• 2 tablespoons finely chopped fresh basil
• 1 garlic clove, minced
• 1⁄2 teaspoon lemon pepper
• lettuce leaf

directions

1. Prepare rotini according to package directions, omitting oil and salt.
2. Drain; rinse with cold water.
3. In large bowl, combine rotini, 1 1/2 cups cheese, cucumber, tomatoes, bell pepper and green onions.
4. In small bowl, combine yogurt, mayonnaise, basil, garlic and lemon pepper; pour over rotini.
5. Toss gently to coat.
6. Chill at least 1 hour before serving.
7. Serve on lettuce leaves; sprinkle with the remaining 1/2 cup cheese.

Reviews

[Mustang Sally 54269]

Great recipe. I needed to bring a salad to a dinner party & this worked well. I enjoyed the fresh vegys with the pasta & the flavours in the dressing were very tasty. We don't like our salad real creamy so I increased the pasta 1/2 oz. And, to cut some fat/calories I reduced the cheese 1/2 cup. This is a keeper, thanks for sharing.