Springtime Pasta Salad

This light, colorful, and fresh pasta salad that everyone will love is great for get-togethers! Easy to reduce calories by using light mayo and light sour cream. If you make this the night before, add a little water and toss again to 'rejuvenate' before serving the next day.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 134 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup sour cream
• ½ cup mayonnaise
• ¼ cup chopped red onion
• ¼ teaspoon garlic salt
• ½ cup sliced black olives
• ½ teaspoon dry mustard
• 1 cucumber - peeled, seeded, and chopped
• 2 cups spiral veggie pasta
• 1 ¼ teaspoons dill weed

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.

Step 2

Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.

Step 3

Cover bowl with plastic wrap; refrigerate for 2 hours before serving.