This creamy barbecue and picnic classic is a favorite of kids and adults alike. It stores well in covered container in the refrigerator, and its flavors deepen over time, so try making it up a day in advance.
Prep Time: 10 Minutes | Cook Time: 20 Minutes
Ingredients:
- 1 1/2c. whole wheat pasta
- 2 medium tomatoes; chopped
- 1 medium red bell pepper; diced
- 1 medium carrot; diced
- 1/3c. reduced fat sour cream
- 2 tbsp. light mayonnaise
- 1 tsp. dried oregano
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Directions:
1.) Bring large pot of lightly salted water to boil.
2.) Cook pasta according to package directions until al dente.
3.) Drain, run under cold water to cool, drain again.
4.) In a large bowl, combine all ingredients. Serve at room temperature or chilled.
Yields: 8 (1/2c.) servings
Per Serving: 120 calories, 4.5g fat, 1g saturated fat, 18g carbohydrates, 3g fiber, 105mg sodium
