Lower Calorie/Fat Pasta Salad

8-10
Servings
30m
Prep Time
12m
Cook Time
42m
Ready In


"My hubby and I are on a lower fat restricted diet. So I try to remake some of his favorite recipes. This is very tasty. Total time does not include marinating in the frig."

Original recipe yields 8-10 servings
OK
  • FOR DRESSING
  • GARNISH

Nutritional

  • Serving Size: 1 (205.6 g)
  • Calories 413.3
  • Total Fat - 10.9 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 2.9 mg
  • Sodium - 907.7 mg
  • Total Carbohydrate - 69.4 g
  • Dietary Fiber - 3 g
  • Sugars - 23.1 g
  • Protein - 9.7 g
  • Calcium - 50.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.1 mg

Step 1

Cook pasta as directed on package. Drain in a colander and run under cold water till all cooled off. Continue to let drain.

Step 2

Then put it in a large bowl along with the onions, celery, radishes, red bell peppers and tomatoes. If you like any other fresh crispy veggies, go ahead and add them.

Step 3

In a blender, place all the ingredients for the dressing and puree till smooth. Pour over pasta and veggies as much as is needed to make to make it a little soupy. If there is any dressing left, just put it in a bottle and use for salad dressing. Mix into the pasta well and place in a container with a cover. Refrigerate several hours to allow all the flavors to meld into the pasta, stirring occasionally. If it seems a little dry, just pour in some more dressing and stir.

Step 4

Plate and garnish with the parsley.

Step 5

*For the very low sodium soy sauce, I use my own homemade without salt, listed in recipe #5145.

Tips & Variations


  • Blender

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