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Homemade Pasta Salad

I like to serve this colorful salad over a bed of leafy green lettuce for a pretty look. With its rich dressing of sour cream and dill, it makes a great change-of-pace pasta for picnics. —Julie Wilson of Chetek, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 cups uncooked tricolor spiral pasta
  • 1 cup fat-free sour cream
  • 1/2 cup reduced-fat mayonnaise
  • 1 tablespoon dill weed
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground mustard
  • Dash pepper
  • 1/2 pound fresh asparagus, trimmed
  • 1 tablespoon water
  • 1 cup cubed fully cooked lean ham
  • 1 small onion, chopped
  • 1 small sweet red pepper, chopped
  • 1/2 cup cubed reduced-fat cheddar cheese
  • Leaf lettuce

Directions

  • Cook pasta according to package directions. Meanwhile, for dressing, combine the sour cream, mayonnaise, dill, garlic salt, mustard and pepper in a bowl; set aside. Rinse pasta in cold water and drain well; set aside.
  • Cut the tips off six asparagus spears; chop the remaining asparagus. Place chopped asparagus and tips and water in a microwave-safe dish. Cover and microwave on high for 1-2 minutes or until crisp-tender. Rinse with cold water; pat dry. Set aside asparagus tips for garnish.
  • In a large bowl, combine the pasta, chopped asparagus, ham onion, red pepper and cheese. Add dressing and toss to coat. Refrigerate until serving. Serve in a lettuce-lined bowl; garnish with asparagus tips.
Nutrition Facts
1 cup: 293 calories, 9g fat (2g saturated fat), 22mg cholesterol, 684mg sodium, 36g carbohydrate (0 sugars, 4g fiber), 16g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat, 1/2 fat-free milk.

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