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Prep 30min
Total30min
Servings8
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Ingredients
Salad
3
cups uncooked rotini pasta (9 oz)
2
cups broccoli florets
3/4
cup sliced carrots
Dressing
1/2
cup light sour cream
2
tablespoons reduced-fat mayonnaise
2
tablespoons milk
1
teaspoon seasoned salt
2
teaspoons fresh lemon juice
1
pouch (4 oz)100% carrot purée
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Steps
1
Cook pasta to desired doneness as directed on package, adding broccoli and carrots during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
2
In large bowl, mix Dressing ingredients. Add pasta mixture; toss to coat.
3
Serve immediately, or cover and refrigerate until serving time.
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Refrigerating pasta salads like this one allows flavors to blend, improving the taste. Stir in a little additional milk before serving to moisten the salad, if needed.
Customize your salad with toppings your family loves, such as crumbled cooked bacon, sunflower nuts or chopped fresh herbs.
For a southwestern flavor, stir in 1/2 teaspoon chili powder with the seasoned salt.
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Nutrition Facts
Serving Size:1 Serving
Calories from Fat
35
Trans Fat
0g
% Daily Value*:
Vitamin A
90%
90%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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