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| 3 Tasse | Rotini pasta, uncooked |
| 1 1/2 Tasse | Fat-free cheddar cheese, shredded |
| 1 1/4 Tasse | Fat-free mayonnaise |
| 1/2 Tasse | Fat-free sour cream |
| 1/2 Tasse | onions chopped |
| 1/2 Tasse | Bell peppers chopped |
| 1/4 Tasse | celery chopped |
| 1/4 Tasse | skim milk |
| 1 Teelöffel | sugar granulated |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | black pepper |
| 2 Teelöffel | mustard prepared |
| 1/2 Tasse | Fat-free cheddar cheese, shredded |
| 1/4 Tasse | walnuts chopped |
| 4 Scheibe | Fat-free turkey bacon, cooked and crumbled |
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Cook rotini according to package directions. Rinse with cold water and drain. To prepare salad, combine rotini, 1 1/2 cups cheese, mayonnaise, sour cream, onions, bell peppers, celery, milk, sugar, salt, black pepper, and mustard in a mixing bowl. Mix well. Cover and refrigerate two hours. To prepare topping, combine, remaining cheese, walnuts, and bacon crumbs. Mix well. Sprinkle over salad.
Per serving: 259 Calories; 2g Fat (7% calories from fat); 13g Protein; 48g Carbohydrate; 12mg Cholesterol; 998mg Sodium
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