Ingredients
3
cups uncooked rotini pasta (9 oz)
2
cups broccoli florets
3/4
cup sliced carrots
1/2
cup light sour cream
2
tablespoons reduced-fat mayonnaise
2
tablespoons milk
1
teaspoon seasoned salt
2
teaspoons fresh lemon juice
1
pouch (4 oz)100% carrot purée
Preparation
Cook pasta to desired doneness as directed on package, adding broccoli and carrots during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
In large bowl, mix Dressing ingredients. Add pasta mixture; toss to coat.
Serve immediately, or cover and refrigerate until serving time.
