Lemony Vegetable Pasta Salad (Crowd Size)

Lemony Vegetable Pasta Salad (Crowd Size)

Does the thought of serving a lot of people set off your panic button? Relax, you can whip up this easy pasta salad in no time.

Prep Time

35

Minutes

Total Time

2:35

Hrs:Mins

Makes

24

servings

Lemon Mayonnaise
2
cups mayonnaise or salad dressing
1
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2
cup lemon juice
1/4
cup chopped fresh or 1 tablespoon dried tarragon leaves
1
teaspoon salt
Pasta Salad
2
packages (16 oz each) medium pasta shells
3
lb asparagus, blanched and cut into 4-inch pieces
2
lb snap pea pods, blanched
16
medium green onions, sliced (1 cup)
2
medium yellow bell peppers, coarsely chopped (2 cups)
  1. In large bowl, mix all Lemon Mayonnaise ingredients until well blended; set aside.
  2. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  3. In large bowl, mix pasta and remaining Pasta Salad ingredients. Stir in Lemon Mayonnaise until well mixed. Cover and refrigerate 1 to 2 hours or until chilled.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
To blanch the asparagus and pea pods, plunge them into boiling water for 10 to 15 seconds or until they turn bright green. Remove from boiling water, then plunge into pan of ice and water to stop the cooking; drain.
Planned-Overs
Leftover pasta salad? Toss in some cooked chicken or ham for a delicious main-dish salad.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 145),
  • Total Fat 16g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 220mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 3g,
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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