Lower Calorie/Fat Pasta Salad
Recipe: #38068
January 13, 2022
Categories: Salads, Side Dishes, Kosher, Low Fat Non-Dairy, Vegetarian, Fresh Tomatoes, more
"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."
Ingredients
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- FOR DRESSING
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- GARNISH
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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 by Step Method
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
- Blender