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–+ servings
creamy summer pasta salad

Creamy Summer Pasta Salad Recipe - 6 Points

Calories215 kcal
Carbohydrates37 g
Fat6 g
Protein8 g
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 8 oz whole wheat pasta
  • 2 medium cucumbers - diced
  • 1 red bell pepper - diced
  • 1 cup broccoli - chopped
  • 1 small red onion - diced
  • 3-4 oz sliced black olives - 1 can, drained
  • ½ cup plain - non-fat Greek yogurt
  • ¼ cup reduced-fat mayonnaise - I used Vegenaise
  • 1 tbsp sugar
  • 2 tbsp white vinegar
  • Salt and pepper to taste

Instructions

  • Cook pasta according to package directions. Right before removing the pasta from the heat, add broccoli to the water, and cook for about 45 seconds. Drain pasta and broccoli, and rinse well with cold water.
  • Place pasta and broccoli in a large bowl and add in bell pepper, onions, cucumber, and black olives. Toss to combine.
  • In a small bowl, whisk together the yogurt, mayo, sugar, vinegar, and salt & pepper. Pour over pasta salad and toss well to coat. Cover and refrigerate until ready to serve.

Nutrition

Serving: 1 cupCalories: 215 kcal (11%)Carbohydrates: 37 g (12%)Protein: 8 g (16%)Fat: 6 g (9%)Saturated Fat: 1 g (6%)Fiber: 6 g (25%)Sugar: 6 g (7%)