Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 10 oz. uncooked Hy-Vee large shell pasta (3-1/2 cups) | ||
| 2 c. peeled and chopped cucumber | ||
| 1 ½ c. sliced radishes | ||
| 1 c. chopped green bell pepper | ||
| ¼ c. diced sweet yellow onion | ||
| 1 c. peeled, sliced carrots | ||
| ¾ c. reduced-fat mayonnaise | ||
| ⅓ c. Hy-Vee sugar | ||
| 1 tsp. Hy-Vee dill | ||
| 1 tbsp. Hy-Vee white vinegar |
Directions
- Cook pasta according to package directions. Rinse and drain in cold water.
- In a large bowl combine cucumber, radishes, green bell pepper, onion, carrots and cooked pasta.
- In a medium bowl stir together mayonnaise, sugar, dill and vinegar. Stir into pasta mixture, tossing gently to coat.
- Cover and refrigerate several hours before serving.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 90mg
- Total Carbohydrates: 17g
- Protein: 3g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 15%
0%
Iron 4%
0%
Calcium 2%