Pasta Coleslaw Salad

Note from Cheri: This recipe and text below is reprinted with permission from Holly Clegg's Trim & Terrific Home Entertaining the Easy Way, a must have book for busy hosts and hostesses. Holly uses this salad as an easy summer side dish. Click here for more of Holly's easy summer side dishes and entertaining ideas.

Pasta and coleslaw team up to create a trendy salad with a fabulous light creamy dressing. Purchase a bag of shredded cabbage and the hard part is done.

8 ounces fussilli or farfalle pasta 2 cups shredded purple cabbage 1 cup chopped tomato 1 cup chopped green bell pepper 1/2 cup chopped green onions (scallions) Dressing 1/4 cup light mayonnaise 1/3 cup nonfat plain yogurt 1 tablespoon lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon dried tarragon leaves salt and pepper to taste

Makes 8 Servings Cook pasta according to package instructions, drain and set aside. Prepare dressing by mixing together the mayonnaise, yogurt, lemon juice, garlic, tarragon and salt and pepper to taste. Set aside. In large mixing bowl, mix together the cooked pasta, cabbage, tomato, bell pepper and green onions. Toss with dressing and refrigerate until ready to serve. Per Serving: Calories 154; Protein (g) 5; Carbohydrate (g) 26; Fat (g) 3; Calories from fat (%) 18; Saturated Fat (g) 1; Dietary Fiber (g) 2; Cholesterol (mg) 3; Sodium (mg) 74. Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat.