Creamy Low Fat Pasta Salad

I love creamy pasta salad, but I rarely eat it because it is usually so fatty and unhealthy.   I have been a pasta salad fanatic all summer and decided to try a creamy, but low fat and veggie loaded version this week.  It turned out perfect and I have been eating it every day for lunch.
Enjoy!


Creamy Low Fat Pasta Salad
-2 cups whole wheat rotini or penne pasta (measure pasta when it's dry)
-1 cup non fat greek style plain yogurt
-1/3 cup light sour cream
-1/4 cup low fat mayo
-2 heaping tablespoons dijon mustard
-the juice from one large lemon
-2 teaspoons onions powder
-2 tablespoons dried dill
-salt and pepper
-1 medium red bell pepper, diced
-2 cups of frozen peas, thawed
-a handful of fresh flat leaf parsley, chopped
-2 cups of broccoli slaw (I used the pre-cut kind...feel free to use just plain cabbage slaw)

1. Cook pasta.  While it is cooking, chop veggies and add them to a large bowl.
2. Mix everything from through salt and pepper in a separate bowl until well combined.
3. Toss pasta into bowl with veggies and allow to cool for 15 minutes.  Pour dressing over the pasta and veggies, toss to coat, cover and refrigerate until ready to serve (at least an hour).