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Springtime Pasta Salad Recipe

Recipe by: Becky Ley

"This light, colorful, and fresh pasta salad that everyone will love is great for get-togethers! Easy to reduce calories by using light mayo and light sour cream. If you make this the night before, add a little water and toss again to 'rejuvenate' before serving the next day."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In2 h 25 m
  • 1Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.
  • 2Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.
  • 3Cover bowl with plastic wrap; refrigerate for 2 hours before serving.
Ingredients
  • 8 servings
  • 134 cals
  • 2 cups spiral veggie pasta
  • 1 cucumber - peeled, seeded, and chopped
  • 1/2 cup sliced black olives
  • 1/4 cup chopped red onion
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/4 teaspoons dill weed
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    134
    7%
  • Fat:
    7.7
    12%
  • Carbs:
    14.7
    5%
  • Protein:
    2.5
    5%
  • Cholesterol:
    7
    2%

Based on a 2,000 calorie diet

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