Party Salad

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CONFETTI PASTA SALAD

This is a JENNY CRAIG recipe.

• ¾ cup low-fat Ranch-style dressing

• ½ cup plain nonfat yogurt

• 1 teaspoon chopped fresh dillweed

• 2 cups small seashell macaroni, uncooked

• 1-1/2 cups frozen peas, partially thawed

• ½ cup diced sweet yellow pepper

• ½ cup diced sweet red pepper

• ¾ cup cubed reduced-fat sharp Cheddar cheese



Combine first 3 ingredients in a large bowl; stir mixture well and set aside. Cook macaroni in boiling water 10-12 minutes. Add peas, and cook 2 additional minutes; drain well. Add macaroni mixture, peppers, and cheese to dressing mixture, tossing to coat. Cover salad, and chill at least 30 minutes.