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Prep 35min
Total2hr35min
Servings24
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Ingredients
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)
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Steps
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.
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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.
Leftover pasta salad? Toss in some cooked chicken or ham for a delicious main-dish salad.
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