Primavera Pasta Salad

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Whole wheat pasta

  Dry

  32 oz or 907g

• Light mayonnaise

  Salad dressing, light

  1 cup or 240g

• Whole milk

  3.25% milkfat, with added vitamin D

  ½ cup or 122g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Parsley

  Raw

  1 tbsp or 4g

• Chives

  Raw

  1 tbsp chopped or 3g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Lemon zest

  2 lemon or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Grated

  4 tbsp or 20g

• Broccoli

  Raw

  1 cup chopped or 91g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Asparagus

  Raw

  1 cup or 134g

• Carrots

  Raw

  ½ cup strips or slices or 61g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and rinse under cold water until cooled, and set aside.
2. In a small bowl, combine mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, salt, pepper, and half of the Parmesan.
3. In a large bowl, combine cooked pasta, broccoli, tomatoes, peas, asparagus, carrots, and leeks. Pour over the dressing and toss to coat.
4. Top with remaining Parmesan and black pepper. Refrigerate for at least 4 hours or overnight.

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