Benedictine Pasta Salad
A truly outstanding pasta salad
Servings: 8
Calories: 111kcal
Ingredients
Dressing:
- 1/2 cup cucumber seeded and chopped
- 3 tbs chopped onion
- 3 tbs chopped mint
- 1 tbs chopped garlic
- 4 oz cream cheese softened
- 2 tbs mayonnaise
- 2 tsp lemon zest
- 2 tbs lemon juice
- 1 tsp hot sauce
- Salt & pepper to taste
Salad:
- 8 oz mini farfalle
- 1 1/2 cup carrots sliced
- 1 1/2 cups cucumber seeded and sliced
- 1 cup frozen peas thawed
- 1/2 cup radishes sliced
- 1/2 cup green onion sliced
- 1 tbs dried dill weed or 1/3 cup fresh chopped
Instructions
- Dressing--place the cucumber, onion, mint and garlic in a food processor pulsing to finely mince. Add the cream cheese, mayonnaise, lemon zest & juice and hot sauce and puree. Season to taste with salt & pepper. Chill until ready to use.
- Salad--cook mini farfalle per package directions, adding the carrots and peas during the last 2 minutes of cooking; rinse and drain. Place in a large bowl.
- Add the cucumber, radishes, green onion and dill and toss well. Add dressing and toss to coat. Season with additional salt & pepper if needed. Chill until ready to serve.
Video
Nutrition
Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 245mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4509IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 1mg