 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | ounces | whole wheat penne | 1/2 | small | green pepper, finely chopped | 1/4 | small | Onion, chopped | 1/2 | cup, chopped | snow peas | 1/4 | cup | black beans, canned, Bush's | 2 | tablespoons | corn, frozen organic | 1 | tablespoon | Mayonnaise, light | 1 | tablespoon | red wine vinegar | 1/3 | tablespoon | splenda no-calorie sweetener | 1/4 | fluid ounce | skim milk | 2/3 | medium | Carrots, sliced into thin coins | 1 7/8 | dash | salt | 1 1/3 | dash | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Boil pasta for 8-10 minutes to al dente. While pasta is cooking, prepare dressing. | | 2 | Whisk together mayo, vinegar, milk, splenda, salt and pepper. Set aside. | | 3 | Chop peppers, onions and peas. Slice carrots. Thaw corn kernels. | | 4 | Drain pasta and let cool for a few minutes. Toss with vegetables and pour dressing over everything. Serve warm or cold. |
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