Pasta salad?

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

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

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.

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

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.

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.

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.

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

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!

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