Makeover Italian Pasta Salad Recipe

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Makeover Italian Pasta Salad Recipe
Makeover Italian Pasta Salad Recipe photo by Taste of Home
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Makeover Italian Pasta Salad Recipe

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Publisher Photo
Here’s the perfect side dish for summer picnics or fall potlucks—and no one would ever guess that it’s been slimmed down. —Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep:25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep:25 min. + chilling

Ingredients

  • 1 cup uncooked whole wheat spiral pasta
  • 1-1/2 cups halved cherry tomatoes
  • 1 cup sliced fresh mushrooms
  • 1/2 cup fat-free Italian salad dressing
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 3 tablespoons thinly sliced green onions
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup cubed provolone cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, salad dressing, peppers and onions. Cover and refrigerate for at least 4 hours or overnight.
In a small bowl, combine mayonnaise and Parmesan cheese; stir in provolone cheese and olives. Gently fold into the pasta mixture. Chill until serving. Yield: 8 servings.
Originally published as Makeover Italian Pasta Salad in Healthy Cooking August/September 2011, p26

Nutritional Facts

3/4 cup: 101 calories, 4g fat (2g saturated fat), 9mg cholesterol, 507mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 1 cup uncooked whole wheat spiral pasta
  • 1-1/2 cups halved cherry tomatoes
  • 1 cup sliced fresh mushrooms
  • 1/2 cup fat-free Italian salad dressing
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 3 tablespoons thinly sliced green onions
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup cubed provolone cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  1. Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, salad dressing, peppers and onions. Cover and refrigerate for at least 4 hours or overnight.
  2. In a small bowl, combine mayonnaise and Parmesan cheese; stir in provolone cheese and olives. Gently fold into the pasta mixture. Chill until serving. Yield: 8 servings.
Originally published as Makeover Italian Pasta Salad in Healthy Cooking August/September 2011, p26

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Reviews forMakeover Italian Pasta Salad

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bhagon User ID: 3464418 117119
Reviewed Mar. 18, 2012

"Loved this salad! Very colorful! I added some cut up cooked asparagus and used fresh mozzarella cubed. Yummmmmmyyyyy!!!"

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martylb User ID: 1456305 195850
Reviewed Feb. 24, 2012

"easy and quick to make. Great side dish."

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TerryLaPorte User ID: 1781852 212499
Reviewed Jul. 27, 2011

"My and and I both loved this salad, made exactly as the recipe states. Very flavorful."

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d3l User ID: 6109183 117118
Reviewed Jul. 20, 2011

"Sounds great. Haven't made it yet because I can't believe it only has one cup of dry pasta in it??????"

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