Pea and Pepper Pasta Salad
Serve with any grilled meat or poultry.

• 3/4 lite or fat free ranch dressing (we used Hidden Valley)
• 1/2 cup plain nonfat yogurt
• 1 teaspoon chopped fresh dill weed
• 2 cups uncooked small seashell macaroni
• 1 1/2 cups shelled green peas or frozen peas
• 1/2 cup diced yellow bell pepper
• 1/2 cup diced red bell pepper
• 3/4 cup reduced-fat sharp cheddar cheese, cut in small cubes

Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.

Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well.

Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat. Cover and chill. Stir before serving.

Per Serving (1 cup - using lite ranch dressing): 276 Calories; 8g Fat (28.2% calories from fat); 11g Protein; 37g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 421mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk.

Per Serving (1 cup - using fat free ranch): 231 Calories; 2g Fat (7.1% calories from fat); 11g Protein; 40g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 444mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Other Carbohydrates.

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