| 2 | cups uncooked farfalle (bow-tie) pasta (4 ounces) |
| 2 | cups broccoli florets |
| 2 | medium tomatoes, chopped (1 1/2 cups) |
| 1 | medium yellow bell pepper, chopped (1 cup) |
| 1/3 | cup diced red onion |
| 1 | cup mayonnaise or salad dressing |
| 1/2 | cup plain yogurt |
| 2 | tablespoons sugar |
| 1/2 | teaspoon curry powder |
| 1 1/2 | cups shredded Cheddar cheese (6 ounces) |
| 1 | tablespoon Betty Crocker® Bac~Os® bacon flavor bits or chips |
| 2 | tablespoons finely chopped fresh parsley |
Serve with...
Oven-Roasted Turkey Breast
Total Time:
3 hours 0 min
| 1. | Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain. |
| 2. | While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl. |
| 3. | In medium bowl, mix mayonnaise, yogurt, sugar and curry powder. Stir in pasta. Layer pasta evenly over onion in serving bowl. |
| 4. | Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer than 24 hours. |
|
| Use star- or tree-shaped pasta, rotini or any medium shell pasta. |
|
| Cooking the broccoli quickly in boiling water softens it slightly and brings out the bright green color. Pat dry with a paper towel so it maintains its crispness. |
Nutrition Information:
410 ( 270); 30g ( 8g, ncg); 40mg; 320mg; 27g ( 2g, ncg); 11g 12%; 92%; 16%; 8% 1 ; 0 ; 2 ; 1 ; 4 nc