Creamy, crunchy, sweet and tangy, this easy pasta salad has all the flavors and textures you need for that perfect Weight Watchers summer side dish.
8oz whole wheat pasta
2 medium cucumbers, diced
1 red bell pepper, diced
1 cup broccoli, chopped
1 small red onion, diced
1 3-4oz can sliced black olives,drained
1/2 cup plain, non-fat Greek yogurt
1/4 cup reduced fat mayonnaise (I used Vegenaise)
1 tbsp sugar
2 tbsp white vinegar
Salt & pepper to taste
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.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie, Reduced fat
Number of servings (yield): 6
Culinary tradition: USA (Southern)
Entire recipe makes 6 servings
Serving size is about 1 cup
215calories; 6g fat; 1g saturated fat; 37g carbohydrate; 6g sugar; 8g protein; 6g fiber