Fruited pasta salad

1 Servings

Ingredients

Quantity Ingredient
3 packs (7 ounces each) shell macaroni; (about 6 cups)
1½ cup Plain nonfat yogurt
1 cup Mayonnaise or salad dressing
3 packs (3 ounces each) cream cheese; softened
¾ teaspoon Salt
½ teaspoon Pepper
3 Cloves garlic; crushed
1 cup Sliced green onions; (8 to 9 medium)
3 cans (15 1/4 ounces each) pineapple chunks; drained
3 cans (15 ounces each) mandarin orange segments; drained

Directions

1. Cook macaroni as directed on package; drain. Rinse with cold water; drain.

2. Mix mayonnaise, cream cheese, salt, pepper and garlic in large bowl.

3. Add macaroni and remaining ingredients; toss.

4. Cover and refrigerate at least 3 hours to blend flavors.

1 Serving: 540 calories (325 calories from fat); 36 g fat (9 g saturated); 50 mg cholesterol; 770 mg sodium; 38 g carbohydrate (1 g dietary fiber); 17 g protein.

© Betty Crocker, 1997

NOTES : For a sweeter salad, toss in a little toasted flaked coconut and raisins.

Recipe by: Betty Crocker

Posted to brand-name-recipes by Tiina <4Angels@...> on Feb 05, 1998

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