Homemade Pasta Salad Recipe

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Homemade Pasta Salad Recipe
Homemade Pasta Salad Recipe photo by Taste of Home
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Homemade Pasta Salad Recipe

Read Reviews
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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked tricolor spiral pasta
  • 1 cup (8 ounces) 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. Yield: 6 servings.
Originally published as Rainbow Pasta Salad in Light & Tasty April/May 2003, p39

Nutritional 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.

  • 2 cups uncooked tricolor spiral pasta
  • 1 cup (8 ounces) 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
  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
Originally published as Rainbow Pasta Salad in Light & Tasty April/May 2003, p39

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Reviews forHomemade Pasta Salad

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MsPattyinLoveland User ID: 5671128 54810
Reviewed May. 21, 2012

"Was looking for something that was light, healthy, different and easy. This hit all the marks I omitted the ham since I was using this as a side dish. Second version was again omitted ham but put chicken breast and changed the dressing. I used Kraft Extra Virgin Olive Oil Greek Vinaigrette with Feta Cheese & Oregano dressing. Added some sliced Greek olives and it was wonderful as a main meal."

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