Tricolor corkscrew pasta and wheel shaped pasta blended with mixed vegetables and creamy yogurt.
4 oz. tricolor corkscrew rotini pasta
4 oz. wheel shaped rotelle pasta
2 cups frozen mixed vegetables
1/2 cup plain lowfat yogurt
4 tablespoons Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons milk
1 teaspoon garlic powder
Cook pasta in boiling water for 10 minutes; add frozen vegetables and cook for 2 minutes more. Drain, rinse, and cool to room temperature.
Mix yogurt, Parmesan cheese, mayonnaise, milk and garlic powder together in large bowl.
When orzo is cooked, drain and transfer to large mixing bowl. While it is still warm, toss with garlic vinaigrette. Set aside to cool.
Add pasta and vegetables to yogurt mixture and toss. Refrigerate at least 2 hours.
Recipe makes 8 servings.
Serving size: 1/2 cup
Calories: 170; Total Fat: 4.5g; Carbohydrates: 26g; Protein: 7g
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