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Rotini Salad Alfredo
Yield: 24 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Rotini (spiral-shaped) pasta, any flavor, dry |
1 lb. 9 oz. |
- |
| Red bell pepper, chopped |
15 oz. |
3 1/2 cups |
| Blanched peas |
14 oz. |
3 cups |
| Green onion, chopped |
3 oz. |
1 1/2 cups |
| Plain nonfat mayonnaise |
3 lb. |
1 1/2 qt. |
| Reduced-fat mayonnaise |
12 oz. |
1 1/2 cups |
| Parmesan cheese, grated |
4 oz. |
1 cup |
| Dried basil leaves or dill weed* |
- |
1 Tbsp. |
| Garlic salt |
- |
2 Tbsp. |
| White pepper |
- |
1/2 tsp. |
| Peeled, hard-cooked eggs, chopped |
2 lb. 7 oz.** |
22 Large |
DIRECTIONS
- Cook pasta according to directions; drain.
- In large bowl, combine pepper, peas, and green onions. Add pasta and stir gently.
- In separate bowl, blend yogurt, mayonnaise, Parmesan cheese, basil or dill, garlic salt, and pepper. Mix dressing into salad.
- Add hard-cooked eggs and combine gently. Cover and refrigerate until serving.
*For a deviled egg variation, omit basil or dill. Substitute 1/2 teaspoon each of paprika and curry powder for 24 servings.
**If using peeled, hard-cooked egg product.
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