Primavera Pasta Salad

Ingredients

• Salt

  Table

  1 dash or 0.4g

• Whole wheat pasta

  Dry

  32 oz or 907g

• Mayonnaise

  Regular, with salt

  1 cup or 220g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Parsley

  Raw

  1 tbsp or 4g

• Chives

  Raw

  1 tbsp chopped or 3g

• Spearmint

  Fresh

  1 tbsp or 6g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Lemon zest

  2 lemon or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  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, then set aside.
2. In a small bowl, mix together the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest, lemon juice, salt, pepper, and half of the Parmesan cheese.
3. In a large bowl, combine the cooked pasta, broccoli, tomatoes, peas, asparagus, carrots, and leeks. Pour the dressing over the top and toss to coat evenly.
4. Top with the remaining Parmesan cheese and black pepper. Refrigerate for at least 4 hours or overnight before serving.