Garden Pasta Salad 31% calorie reduction from traditional recipe 1 pound penne or medium pasta shells, cooked, drained, cooled 1 large yellow or red bell pepper, sliced 1/2 cup fresh or frozen peas, cooked 1/2 cup sliced green onions 1/2 cup blanched sugar snap peas 1/2 cup sliced carrots 1/2 cup fat-free mayonnaise 1/2 cup red wine vinegar 1/4 cup fat-free milk 1/4 cup minced fresh parsley 3 tablespoons Equal® Spoonful* 2 teaspoons drained green peppercorns, crushed (optional) Salt and pepper, to taste *May substitute 4 ½ packets Equal® sweetener Combine pasta, bell pepper, peas, green onions, snap peas and carrots in salad bowl. Blend mayonnaise vinegar, milk, parsley, Equal® and peppercorns, if desired. Stir dressing into salad mixture. Season to taste with salt and pepper. Refrigerate, covered, 2 to 3 hours to allow flavors to blend. Makes 10 servings Nutrition information per serving: 196 calories, 7 g pro., 40 g carb., 1 g fat, 1 mg chol., 110 mg sodium Food exchanges: 2 vegetable, 2 starch