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Ingredients
- 4 ounce. corkscrew macaroni (1 1/2 c. uncooked)
- 1/2 c. plain, lowfat yogurt
- 1/3 c. lite creamy Italian salad dressing
- 1 tbsp. grated Parmesan cheese
- 1 sm. clove garlic, chopped
- 2 c. mixed shredded cabbage and carrots
- 1 med. tomato, minced
- 1 med. cucumber, minced
- Lettuce leaves (optional)
Directions
- Cook pasta according to package directions. Immediately drain and rinse under cool water. Drain well.
- In a small bowl mix together yogurt, salad dressing, cheese and garlic.
- In a large bowl toss together cooled pasta, salad dressing mix, shredded cabbage and carrots, cucumber and tomato. Cover and quick refrigeratein freezer for 10 min. Serve over lettuce leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 680g | |
| Calories 358 | |
| Calories from Fat 185 | 52% |
| Total Fat 20.63g | 26% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 1341mg | 56% |
| Potassium 1159mg | 33% |
| Total Carbs 32.59g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 23.97g | 16% |
| Protein 13.43g | 21% |
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