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rotini pasta Cheddar cheese cucumber cherry tomatoes red bell pepper onions low-fat plain yogurt mayonnaise fresh basil garlic lemon pepper
Viewed: 26 - Published at: 3 years agoIngredients
- 8 ounces tri-colored rotini pasta
- 2 cups shredded reduced-fat cheddar cheese, divided
- 1 large cucumber, peeled, seeded and cubed
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, cut into short thin strips
- 12 cup thinly sliced green onions with top
- 12 cup low-fat plain yogurt
- 12 cup fat-free mayonnaise
- 2 tablespoons finely chopped fresh basil
- 1 garlic clove, minced
- 12 teaspoon lemon pepper
- lettuce leaf
Method
- Prepare rotini according to package directions, omitting oil and salt.
- Drain; rinse with cold water.
- In large bowl, combine rotini, 1 1/2 cups cheese, cucumber, tomatoes, bell pepper and green onions.
- In small bowl, combine yogurt, mayonnaise, basil, garlic and lemon pepper; pour over rotini.
- Toss gently to coat.
- Chill at least 1 hour before serving.
- Serve on lettuce leaves; sprinkle with the remaining 1/2 cup cheese.
