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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.