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RDJ-- Confetti Pasta Salad, 05-09-12  RDJ
 May 09, 2012 21:17 PDT 

Volume 15       Number 90
US Library of Congress ISSN: 1530-3292

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Confetti Pasta Salad

3/4 cup low-fat ranch dressing
1/2 cup plain nonfat yogurt
1 teaspoon chopped fresh dillweed
2 cups uncooked small seashell macaroni
1 1/2 cups shelled green peas
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
3/4 cup (3 ounces) cubed reduced-fat sharp cheddar cheese
Dillweed sprigs (optional)

Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir
well, and set dressing mixture aside.

Cook macaroni in boiling water for 5 minutes. Add peas, and cook an
additional 3 minutes; drain well.

Add the macaroni mixture, bell peppers, and cheese cubes to dressing
mixture, tossing to coat. Cover and chill. Stir before serving. Garnish
with dillweed, if desired. Makes 6 servings.

Nutritional Information
Amount per serving
    Calories: 204
    Calories from fat: 24%
    Fat: 5.4g
    Saturated fat: 2g
    Monounsaturated fat: 1.4g
    Polyunsaturated fat: 1.4g
    Protein: 9.9g
    Carbohydrate: 28.6g
    Fiber: 2.5g
    Cholesterol: 10mg
    Iron: 1.7mg
    Sodium: 440mg
    Calcium: 178mg

Rich's Note:   A Little Apprehension Goes A Long Way

Sometimes when Topica (our email service) schedules a weekend
maintenance event, it somehow ends up keeping us from sending out RDJ
and DDJ for a week or two.

Well, they've got one scheduled for this weekend and I am apprehensive.
I will think positive thoughts.

But, just in case you don't hear from us for a while – that's why.

On another note, towards the end of next week Susan and I will start
moving into our new apartment in Purcellville. I'm sure we'll be met by
cheering crowds.

Rich can be reached at ri-@recipedujour.com

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Then I know why I believe

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Then I know why I believe (why I believe)

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