Low-Fat Pasta Salad
- Servings : 6-8
Can't decide on what to bring to the next spring potluck? Consider a pasta salad with enough flavors to keep everyone happy, regardless of whether the guests are vegetarian. This salad is quite colorful and the colors represented here contain a variety of protective, immune-boosting compounds.
Ingredients
- 1 1/2 cup whole wheat bowtie or corkscrew pasta, uncooked
- 1 cup broccoli, chopped into bite-sized pieces1 red onion, diced
- 1 12-ounce can of water-packed artichoke hearts, drained and chopped
- 1 red or yellow bell pepper, diced
- 1 1/2 cup cooked cannellini beans
- 2 tomatoes, seeds removed and diced
- 1/4 cup sliced black olives
- 2 tablespoons fresh basil, chopped
- 1/2 cup fat-free Italian salad dressing
- Salt and pepper to taste
Directions
Step 1
Cook the pasta according to package directions. Drain and allow to cool.
Step 2
Lightly steam the broccoli, until just tender.
Step 3
In a large bowl, toss together the pasta, broccoli, and remaining ingredients and season to taste with salt and pepper.
Allow to marinate in the refrigerator one to two hours before serving. Toss again before serving.
Nutritional Info
Per serving (1/6 recipe):
-
Calories
367 -
Fat
3 g -
Cal. From Fat
6.8% -
Saturated Fat
0.6 g -
Cholesterol
0 mg -
Protein
16.6 g -
Carbohydrates
70.3 g -
Sugar
8.1 g -
Fiber
13.3 g -
Sodium
553 mg -
Calcium
112 mg -
Iron
5.2 mg -
Vitamin C
52 mg -
Beta-Carotene
837 mcg -
Vitamin E
2 mg
Recipe by Food for Life instructor Kay Kitchens.
Reprinted with permission from PCRM.
Photograph © PCRM.
