I love the flavors, colors, and textures of this easy main dish salad. You could substitute asparagus pieces or avocado for the cucumber if you'd like.
Prep Time: 20 minutes
Cook Time: 8 minutes
Ingredients:
- 3 cups rotini pasta
- 1 yellow summer squash, sliced
- 1 green bell pepper, chopped
- 1 cup grape tomatoes
- 1 pound bay scallops, thawed if frozen, cooked
- 1/2 cup honey mustard salad dressing
- 1/2 cup plain yogurt
- 2 Tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 2 Tbsp. chopped fresh basil leaves
Preparation:
Cook pasta according to pasta directions. While pasta is cooking, combine squash, bell pepper, tomatoes, and scallops in large bowl. In medium bowl, combine salad dressing, yogurt, lemon juice, mustard, and basil and mix to blend.Drain pasta when cooked al dente and add to dressing mixture. Pour over vegetables; toss lightly to coat, and chill for 3-4 hours before serving. 4 servings
Calories: 250
Fat: 5 grams
Carbs: 21 grams
Sodium: 450 mg
Vitamin C: 30% DV
