Any great low calorie pasta salads out there?

I just use whatever pasta, like spiral or tricolour ones or whole wheat penne, etc. Add calorie wise Italian dressing, chopped green peppers, red onion, grape tomatoes, and sometimes feta cheese.
portion size is key for the calories in these, measure out 1/2 to 1 cup depending on what else you're eating. Add chopped grilled chicken for an actual meal.
ETA: or kidney beans instead of chicken.

I use spiral pasta, black olives, peas, and about 1 ounce of cheese in small cubes per 2 servings. Add Kens Steakhouse light options Olive Oil dressing and it tastes wonderful. You can add whatever veggies you like to bulk it up. I usually add asparagus and green peppers but I've also added cauliflower, broccoli, green beans, and black beans. You can also substitute couscous fo the pasta and feta cheese for the cheddar.

I make any pasta salad recipe only instead of regular pasta I use the Barilla Plus pasta, it's in a yellow box. It has added protein and it doesn't taste bad (like the whole wheat ones). My kids can't tell the difference.

I highly doubt my pasta salad is healthy, but I'm sure you can substitute in healthy choices which I may do this summer. Everyone I know raves about my pasta salad.

1 box of tri-color rotini pasta (you could use whole grain pasta)
1 can of black olives drained (you can cut them in half if you prefer...I like to leave them whole)
1 block of colby cheese cubed
1 block of sharp cheddar cheese cubed
2 tomatoes chopped
1 package of Italian seasoning
1 bottle of Zesty Italian dressing

Cook pasta according to box. Drain it and pour cold water over it. Once all of the pasta is cool, put in a bowl along with the black olives, cheese, and tomatoes. Sprinkle the Italian seasoning over all of it. The original recipe (moms recipe) calls for half of it, but I prefer to use the whole thing. Mix. If you are planning on eating it several hours later or a day later, pour in half of the bottle of Italian dressing (you can use light), mix, then refrigerate. Once you are ready to eat, pour in more of the Italian dressing to loosen it up. I usually make it for carry-in's at work. So I do half the bottle of dressing when I first make it, then the next day, I pour in the rest.

Plus, you can always add in your favorite veggies, reduced fat cheese, light dressing...whatever the heck you want. You could probably even ditch the seasoning.

I go this off the hungry girl website:

Ingredients:
Salad
6 oz. (about 2 cups) uncooked rotini pasta with at least 4g fiber per 2-oz. serving
1 zucchini, chopped
1 large tomato, chopped
1 yellow bell pepper, seeded and chopped
1 large cucumber, chopped
1 cup artichoke hearts packed in water, drained and chopped
1/2 cup roasted red peppers packed in water, drained and chopped
1/2 cup chopped scallions
1/4 cup sliced black olives

Dressing
1/3 cup fat-free Italian dressing
1/4 cup finely chopped fresh basil
2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, finely chopped

Optional: salt and black pepper

Directions:
Prepare pasta according to package instructions. Drain well and transfer to a large bowl. Set aside.

Combine dressing ingredients in a small bowl and mix until blended. Set aside.

Add all remaining salad ingredients to the bowl with the cooked pasta. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour, until completely chilled.

If you like, season to taste with salt and black pepper. Enjoy!

MAKES 8 SERVINGS

Serving Size: 1/8th of recipe (1 heaping cup)
Calories: 124
Fat: 1.5g
Sodium: 302mg
Carbs: 23.5g
Fiber: 3.5g
Sugars: 4g
Protein: 4.5g