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A refreshing light pasta salad for a main dish luncheon or summer potluck. I like small or medium shell pasta, but elbow, ditalini or bow tie pastas are good choices too.

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Cook time:
Servings: 6
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Ingredients

Cost per serving $6.79 view details

Directions

  1. Cook pasta as per package directions to al dente stage. Rinse with cool water in colander and drain well.
  2. Cook peas in small amount of water until just tender; strain off water then rinse with cool water to stop the cooking, then drain again thoroughly.
  3. Place pasta and peas in large bowl. Add celery, onions, and olives.
  4. In small bowl blend together yogurt, mayonnaise, mustard, dill weed, salt, and pepper. Add dressing to pasta and toss lightly and thoroughly to coat.
  5. Taste and adjust seasonings. (A little red pepper flakes or dash of Tabasco is good here.)
  6. Garnish or serve with tomatoes, cheese slices and/or lettuce.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 6 servings
Calories 493  
Calories from Fat 311 63%
Total Fat 35.01g 44%
Saturated Fat 8.21g 33%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 468mg 20%
Potassium 253mg 7%
Total Carbs 33.82g 9%
Dietary Fiber 2.8g 9%
Sugars 3.67g 2%
Protein 11.72g 19%

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