Pasta salad?

Jennwith2ns

I was asked to bring a cold pasta salad to Easter lunch/dinner.. any suggestions for a lower-fat alternative?

MirandaDeCrane

I've really liked using the Kraft Olive Oil mayo or Veganaise....I use them in devilled eggs, tuna, pasta salads, etc.

JessJoJell

just wanted to post because im courious of any good answers

pammi65

Bump...love pasta salad and would love to hear the answers to this one!

thadley75

You could use fat free dressing instead of making a traditional pasta salad with mayo. I like to use the free zesty italian, and put ham, onion, olives, and tomatoes in it with parmasan cheese sprinkle like what some people put on pizza and spagetti. I also get the pasta that is lowest in fat.

Remi79

Pasta salad is my weakness. I just love Italian dressing, rainbow noodles, black olives, pepperoni, cheese chunks. mmmm Thankfully my husband doesn't like it, so I never make it anymore. When I did make it, it was breakfast, dinner, snacks and supper.

Good luck with your pasta salad.

SimplyDeLish

My favorite pasta salad -

Pasta
Frozen petitie peas (thawed, not cooked)
small chunks of carrots
small chunks of celery
sun dried tomatoes
(add any other veggie you like - raw brocolli, cherry tomatoes, etc.)

and a light touch of red raspberry vinegarette for the dressing.

CuteMommy88

ronzoni smart taste pasta
fat free italian dressing
Salad supreme seasoning
any veggies you like(i do red and green peppers, tomato,and cucumber)

knelson422

I make a pasta salad salad. I make a regular salad and chop the greens up smaller. Then add some pasta (about 8 oz.) and then top it with some dressing, just enough so that it is flavorful, but not saturated. You can use whole wheat pasta, spinach, romaine, and LOTS of veggies, add some chicken if you want. I make is for my kids all of the time.

Firelotus

There are few really good vinigar based pasta salads that you can omit almost all of the oil from and they still tate great. My favorite is balsamic vinigar & lemon juice (equal amounts), fresh ground pepper, salt, fresh parsley (or cilantro) and just a touch of olive oil to give it good mouth feel. For example, 1/4 cup of balsamic vinigar & lemon juice combined would only need 1/2 to 1 tsp olive oil.

Jennwith2ns

So many great ideas! Keep em coming..

recwrite

Try this one... it's one of my FAV's

Makes 8 lunch sized servings (full cup = apx 235 calories) or nice side dish

6 ounces pasta shells cook normally
6 ounces cauliflower flowerets blanch and shock (this makes a difference, totally raw can add bitterness)
6 ounces broccoli flowerets blanch and shock (this makes a difference, totally raw can add bitterness)
1 cup red and green bell peppers julienned
1 cup cherry tomatoes I leave them whole so the seeds don’t go everywhere (not very pretty when that happens)
2 ½ ounces salami, dry low sodium julienned (optional)
4 ounces chicken, skinless light meat poach & shred a tender or 2, or leftover cubes, whatever you have will do
2 ounces feta cheese crumbled, or goat cheese crumbled (optional)
½ cup olives, small I use pitted calamata

Dressing:
2 tablespoons lite mayonnaise I use Smart Balance Omega-3
¼ cup vinegar citrus/champagne/rice wine/red wine all work
2 tablespoons Italian salad dressing low calorie or fat free
2 tablespoons olive oil do not skip this, it’s key to the flavor!
2 tablespoons yogurt, skim milk I use Fage plain
1 tablespoon Italian seasoning dry herbs of choice (basil, oregano, thyme, cilantro, parsley – whatever you like)
¼ teaspoon each salt and pepper to taste

Although not technically low-fat, it is all/mostly good fat (except the cheese and salami – but they add so much flavor I continue to add them!)

Blanch and shock may sound like extra work but it’s really not – I just do it in the pasta pot as it heats up! Couple minutes in hot water followed by a shower in cold water, then drain – that does the trick.

loodoo87

I make a small one for my lunch sometimes:
50g (dry weight) of cooked pasta
75g of peeled prawns or tuna
2 chopped spring onions
4 halved cherry tomatoes
chopped cucumber
1 tbspn of low fat 1000 island dressing
1 tbspn of fat free bio yoghurt

Its so yummy, obviously just make more for a bigger group but i love it and its about 350 calories for a portion. x

sar82bear00

I make an “Italian” one that’s pretty good. I use whole wheat pasta, sun dried tomatoes, olives, artichoke hearts, feta cheese and Italian dressing. Done and done.

waverly9876

I put up a post the other day. Check it out . The topic was healthy pasta salad. I got alot of websites to go to.

DHalaby73

Peppery Chicken Pasta Salad

YIELD: 6 servings (serving size: 1 2/3 cups)
Ingredients
Salad:
3 cups uncooked farfalle (about 8 ounces uncooked bow tie pasta)
2 cups (1-inch) cut green beans (about 1/2 pound)
2 cups chopped skinless, boneless rotisserie chicken breast meat
2/3 cup (1/8-inch-thick) diagonally cut celery
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
Dressing:
2 tablespoons water
3 tablespoons light mayonnaise
4 teaspoons fresh lemon juice
4 teaspoons commercial pesto
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preparation
To prepare salad, cook pasta in boiling water 11 minutes or until al dente. Add green beans during final 5 minutes of cooking.

Drain and rinse pasta mixture under cold water. Place pasta mixture, chicken, celery, bell pepper, and onion in a large bowl; toss gently to combine.

To prepare dressing, combine 2 tablespoons water and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture, tossing gently to coat

Amount per serving
Calories: 279
Calories from fat: 20%
Fat: 6.3g
Saturated fat: 1.4g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 1.8g
Protein: 21.1g
Carbohydrate: 34g
Fiber: 3.5g
Cholesterol: 43mg
Iron: 2.2mg
Sodium: 232mg
Calcium: 66mg

DHalaby73

Tortellini Pepperoncini Salad

YIELD: 7 servings (serving size: 1 cup)

Ingredients
1 (9-ounce) package fresh cheese tortellini
2 cups halved cherry tomatoes
2 cups fresh spinach leaves, coarsely chopped
1/2 cup chopped pepperoncini peppers
6 tablespoons (1 1/2 ounces) preshredded fresh Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16-ounce) can navy beans
2 tablespoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil

Preparation
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve

eating4balance

HG's Creamy Dreamy Macaroni Salad
http://www.hungry-girl.com/newsletters/raw/1569

Skinnytaste.com's pasta salad recipes:
http://www.google.com/cse?cx=partner-pub-3033354159786444:n94dmhv84ah&ie=ISO-8859-1&q=pasta+salad&sa=Search&siteurl=www.skinnytaste.com/search?q=pasta+salad

Tell us how it turns out!

DHalaby73

Pasta Salad with Shrimp, Peppers, and Olives

YIELD: 5 servings (serving size: 2 cups)

Ingredients
2 1/2 cups cooked angel hair (about 5 ounces uncooked pasta)
3/4 cup chopped plum tomato
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/3 cup chopped green onions
2 tablespoons fresh lemon juice
1 tablespoon chopped pitted kalamata olives
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon dried oregano
3/4 pound cooked medium shrimp, peeled and deveined
1 garlic clove, minced
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh parsley

Preparation
Combine the first 13 ingredients in a large bowl.
Sprinkle with cheese and parsley.

Amount per serving
Calories: 252
Calories from fat: 26%
Fat: 7.2g
Saturated fat: 2.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1.1g
Protein: 19.8g
Carbohydrate: 26.7g
Fiber: 1.8g
Cholesterol: 114mg
Iron: 3.6mg
Sodium: 249mg
Calcium: 111mg

DHalaby73

Confetti Pasta Salad

YIELD: 6 servings (serving size: 1 cup)

Ingredients
3/4 cup low-fat ranch dressing
1/2 cup plain nonfat yogurt
1 teaspoon chopped fresh dillweed
2 cups uncooked small seashell macaroni
1 1/2 cups shelled green peas
1/2 cup diced yellow bell pepper
1/2 cup diced red bell pepper
3/4 cup (3 ounces) cubed reduced-fat sharp cheddar cheese
Dillweed sprigs (optional)

Preparation
Combine the ranch dressing, yogurt, and dillweed in a large bowl; stir well, and set dressing mixture aside.
Cook macaroni in boiling water for 5 minutes. Add peas, and cook an additional 3 minutes; drain well.
Add the macaroni mixture, bell peppers, and cheese cubes to dressing mixture, tossing to coat. Cover and chill. Stir before serving. Garnish with dillweed, if desired

Amount per serving
Calories: 204
Calories from fat: 24%
Fat: 5.4g
Saturated fat: 2g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 1.4g
Protein: 9.9g
Carbohydrate: 28.6g
Fiber: 2.5g
Cholesterol: 10mg
Iron: 1.7mg
Sodium: 440mg
Calcium: 178mg

DHalaby73

Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

YIELD: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)

Ingredients
Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled

Preparation
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately

Amount per serving
Calories: 208
Calories from fat: 30%
Fat: 7g
Saturated fat: 3.2g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 1.4g
Protein: 8.6g
Carbohydrate: 29.1g
Fiber: 2.3g
Cholesterol: 16mg
Iron: 1.5mg
Sodium: 454mg
Calcium: 44mg

NMandaMarie

Bump!

sbwood888

Use a fat free Italian dressing as the base with only a small amount of mayo to make it creamy. Then load it up with veggies like carrots, zuccini, peas, whatever suits you. My MIL makes it like this and it so SO delish.

claudiandw

Everyone loves my pasta salad, I haven't made it since we've been eating healthy. Here is the recipe, I'm sure you can make it with less calories.

Ingredients

Rotini Pasta (16oz) (drain and chill)
carrots (sliced)
green pepper (small slices)
cherry tomatoes
red onions (small slices)
cucumbers (sliced)
cheddar cheese (small pieces)
Ranch Dressing (large)

Put all veggies and cheese in bowl, stir in chilled pasta and ranch dressing. You will probably have to add more dressing as the salad soaks it up...........yummy!!!

beaches20004

Pasta salad is my weakness. I just love Italian dressing, rainbow noodles, black olives, pepperoni, cheese chunks. mmmm Thankfully my husband doesn't like it, so I never make it anymore. When I did make it, it was breakfast, dinner, snacks and supper.

Good luck with your pasta salad.

My mom makes this awesome macaroni salad and I can eat alot of it. What about miracle whip?

torregro

Love the recipes, especially those that included the calorie/nutrient breakdown so we didn't have to do the math! :-)
Thanks for sharing.