Ingredients:
8 ounces tri-colored rotini pasta
2 cups shredded reduced-fat cheddar cheese, divided
1 large cucumbers, peeled, seeded and cubed
1 cup cherry tomatoes, halved
1 medium red bell peppers, cut into short thin strips
1/2 cup thinly sliced green onions with tops
1/2 cup low-fat plain yogurt
1/2 cup fat-free mayonnaise
2 tablespoons finely chopped fresh basil
1 garlic cloves, minced
1/2 teaspoon lemon pepper
lettuce leaves
Directions:
Prepare rotini according to package directions, omitting oil and salt.
Drain; rinse with cold water.
In large bowl, combine rotini, 1 1/2 cups cheese, cucumber, tomatoes, bell pepper and green onions.
In small bowl, combine yogurt, mayonnaise, basil, garlic and lemon pepper; pour over rotini.
Toss gently to coat.
Chill at least 1 hour before serving.
Serve on lettuce leaves; sprinkle with the remaining 1/2 cup cheese.
Servings: 8
Time preparation: 15 min.
Time total: 25 min.