Recipe: Summer's Best Pasta Salad

SUMMER'S BEST PASTA SALAD

10 oz rotini (twists) pasta, uncooked
3 pounds seeded, coarsely chopped tomatoes
4 slices cooked and crumbled bacon
4 cups mixed salad greens
2/3 cup low-fat mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons Dijon mustard
2 teaspoons sugar
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cook pasta according to directions, but without salt or oil. Drain and rinse with cold water. Place in large serving bowl. Add tomatoes, bacon and salad greens.

In small bowl, combine mayonnaise, sour cream, mustard, sugar, vinegar, salt and pepper; mix well. Spoon over pasta mixture and toss gently to coat.

Makes 6 servings.
Source: Milwaukee Journal Sentinel, Aug 28, 2001