Rainbow Veggie Salad

 

1 1/2

cups uncooked rainbow or plain rotini pasta (4 1/2 oz)

2

cups cubed cooked ham (about 3/4 lb)

1

cup thinly sliced carrots (2 medium)

1/2

cup thinly sliced radishes (4 medium)

1/4

cup sliced green onions (4 medium)

1

large cucumber, cut in half lengthwise, sliced

1

tablespoon chopped fresh parsley

3/4

cup reduced-fat mayonnaise or salad dressing

1

tablespoon sugar

2

tablespoons lemon juice

1/2

teaspoon salt

1/8

teaspoon pepper

• 1 Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• 2 Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
• 3 Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.