Friday, September 4, 2009

Confetti Pasta Salad

  • 1 lb tri-color (garden) pasta
  • 1/2 c seasoning blend
  • 1 bag frozen mixed veggies
  • 1 small cucumber seeded and diced small
  • 8 oz fat free plain yogurt
  • 8 oz sour cream
  • 1/4 c Italian dressing
  • 1 can chicken breast (12 0z) drained
  • Fresh and/or dried herbs and seasonings to taste
  • 1 cup cheese blend
Add-ins if you have/want it:
1 sm. zucchini, quartered and sliced thin (steam with veggies)
Grape/cherry tomatoes sliced in half (do not cook)
4-5 small radishes grated

Prep:
  1. Cook noodles, drain, and cool
  2. Saute seasoning blend and cool
  3. Steam mixed veggies and zucchini together and cool
Combine all ingredients in large bowl and mix gently.
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