inside: Ready for the most amazing low fat pasts salad ever? It’s SOOO good. Originally a WW recipe from the 90’s I’ve made some edits to make it one of our favorite low fat/lower calorie pasta salads.

I am ready for summer! It’s been raining here for weeks and I’m dreaming of summer food, fun and sunshine. I know it’s coming, but this has been a long spring! Over the weekend I featured YOU and several fresh summer recipes. Today I’m sharing another summer recipe with this low fat pasta salad with vegetables. I think it was originally from a weight watchers cook book, but I’ve had it on a note card for so many years I don’t know the original source. All I know is that it’s really really good and you would never know it’s made with healthier ingredients.

Low fat pasta salad

I used to make this pasta salad all the time.. then there was the one time I used SALT instead of SUGAR and ate several bites… and AKKKK I had to take a couple years break from the salad… That taste in my mouth, blahhh. I recently made it again {with the RIGHT ingredients!} and it was even better than I remember from before the incident.

Pre-cook your pasta to el-dente and then put your pasta and other low calorie ingredients in a large bowl. You can leave off the cheese if you want to lower the calories and fat even more.

Mix up the sauce in a separate bowl. Just looking at these photos makes me hungry!!

Feel free to throw tuna or chicken in as well to add more protein and make it a whole meal.

 You really could use any vegetables or cheese that you like, it’s the dressing that is the best part of this pasta salad. It’s also the part that makes it lower fat that traditional pasta salads. Made with low fat mayo and yogurt, you won’t even miss the fat with all the flavor this pasta salad has.

Low calorie pasta recipe

Yield: 10

Low Fat Pasta Salad with Vegetables

Print

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 2 Cups uncooked elbow pasta {whole wheat if you want}
• 1/2 cup cherry tomatoes, cut in quarters
• 1 cup frozen peas
• 1/2 cup shredded cheddar cheese {or cheese of your choice}
• 1/2 cup chopped celery
• 1/2 cup chopped onion or green onion
• Dressing:
• 1/2 cup fat-free mayo
• 1 cup fat free plain yogurt
• 2 TBS sugar
• 1 TBS mustard
• 1/8 tsp celery seeds

Instructions

1. chop and prep all the veggies.
2. Cook the pasta as directed on the box, drain and rinse
3. Combine all the dressing ingredients from above.
4. put the pasta, veggies, and cheese in a mixing bowl. Cover with the dressing and mix thoroughly. Cover and refrigerate for 2 hours before sering.

What’s your favorite summer pasta salad? I feel ready to tackle some new recipes this summer.

Here are a few other fresh summer recipes I’ve shared in the past:

Pesto Pasta Salad

Pasta Salad

Greek Pasta Salad