Low Fat Creamy Pasta Salad

• 1 pound pasta corkscrew or other short pasta
• 2 1/4 cups carrots thinly sliced
• 2 cups broccoli florets small flowerets
• 2 each sweet bell peppers red or green, cut into thin strips
• 1 1/2 cup celery thinly sliced
• 1 each onions red, finely chopped
• 1/2 cup sunflower seeds roasted, optional
• 1/2 cup cranberries, dried optional
• 1 cup yogurt, plain plain, nonfat
• 1/2 cup mayonnaise reduced-calorie
• 1/4 cup parsley leaves freshly chopped
• 2 tablespoons lemon juice fresh
• 2 teaspoons dill weed dried

1. Cook pasta al dente, but do not add salt.
2. About 3 minutes before pasta is done, add carrots and broccoli to pot.
3. Drain mixture, rinse under cold water, and drain again.
4. In a large bowl, combine bell peppers, celery, onion, sunflower seeds and cranberries if using.
5. Add pasta mixture, toss gently.
6. To prepare dressing, in a medium bowl, whisk together yogurt, mayonnaise, parsley, lemon juice and dillweed.
7. Pour half of dressing over pasta mixture; toss well.
8. Cover and chill salad for at least 1 hour; chill remaining dressing separately.
9. Serve salad with reserved dressing.

pasta, carrots, broccoli florets, sweet bell peppers, celery, onions red, sunflower seeds, cranberries, yogurt, mayonnaise, parsley, lemon juice fresh, dill

Taken from recipeland.com/recipe/v/low-fat-creamy-pasta-salad-2013 (may not work)