healthy pasta salad recipes

This one tastes great, is easy to prepare, and is easy to personalize with your favorite veggies.

http://allrecipes.com/Recipe/A-Twist-on-Pasta-Salad/Detail.aspx

hi here are some sites that you can try. hope they help.
http://www.eatingwell.com/recipes_menus/collections/quick_healthy_pasta_recipes
http://www.delish.com/recipes/cooking-recipes/healthy-pasta-dishes-recipes
http://www.fatsecret.com/recipes/collections/nutrition/low-calorie/Pasta.aspx

Tuna and Shell Pasta Salad

8 ounces medium shell pasta
7-ounce pouch chunk light tuna
2 celery stalks, chopped
1/2 cup red onion, chopped
3/4 cup yellow pepper, chopped
1 6-ounce can or jar artichoke hearts, drained, rinsed and chopped
1/2 dry pint cherry tomatoes, halved
.
Dressing:
1/4 cup fat-free, reduced sodium chicken broth
1 tbsp lemon juice
1 tsp extra-virgin olive oil
1 tsp Dijon mustard
Black pepper
1/4 tsp dried oregano
Preparation:
Cook pasta according to instructions on package. Drain and cool. Combine tuna, celery, onion, pepper, artichoke hearts and tomatoes in a large bowl with cooled pasta. Whisk dressing ingredients together and drizzle over tuna and pasta. Toss well, and chill until ready to serve.
Serves 4-6.

Per Serving: Calories 320, Calories from fat 25, Total Fat 2.8g (sat 0.4g), cholesterol 15mg, Sodium 248mg, Carbohydrate 51.9g, Fiber 5.3g, Protein 21.8g

Low Fat Shrimp Pasta Salad

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Ingredients:
6-ounces rotini pasta
1 cup frozen peas
6 ounces green beans, cut into pieces
2 vine-ripe tomatoes, halved vertically, then thinly sliced
3/4 pound cooked shrimp
.
Dressing
1/4 cup fat-free mayonnaise
1/4 cup plain low fat yogurt
1 tbsp nonfat milk
1 tsp dried herbes de provence
Freshly ground black pepper
Preparation:
Cook pasta according to package instructions. Add peas to pasta water after two minutes of cooking time. Drain and cool pasta and peas. Cook green beans for 5 minutes in a pot of boiling water. Drain, then plunge into a bowl of iced water to retain color and stop cooking process. Drain again.
Assemble salad in a large bowl. Make creamy low-fat dressing by combining mayonnaise, yogurt, herbs and black pepper. Pour over salad and toss well. Add another tablespoon of nonfat milk if you prefer a thinner dressing.

Serves 4

Per Serving: Calories 319, Calories from Fat 30, Total Fat 3.1g (sat 0.5g), Cholesterol 130mg, Sodium 306mg, Carbohydrate 45.7g, Fiber 5.4g, Protein 26.5g

I hope these will help :flowerforyou: