Makeover Pizza Pasta Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 7 servings.
This remake of a recipe cuts the fat in half, reduced the calories and cholesterol by a third and reduce the sodium by a fifth. Yet there's still plenty of flavor in this dish to please your family's palate.—Taste of Home Test Kitchen, Greendale, Wisconsin
Ingredients
-
8 ounces uncooked spiral pasta
-
1/2 teaspoon cornstarch
-
1/3 cup water
-
1/4 cup Parmesan cheese
-
1/2 cup red wine vinegar
-
2 tablespoons olive oil
-
1 teaspoon dried oregano
-
1/2 teaspoon salt
-
1/2 teaspoon garlic powder
-
1/8 teaspoon pepper
-
1-1/2 cups halved cherry tomatoes
-
3/4 cup shredded reduced-fat cheddar cheese
-
3/4 cup shredded part-skim mozzarella cheese
-
1/2 cup sliced green onions
-
1/2 cup sliced turkey pepperoni (about 1-1/2 ounces)
Directions
-
1.
Cook pasta according to package directions. In a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and pepper. Drain pasta; rinse in cold water
-
2.
In a large bowl, combine the remaining ingredients. Add pasta and dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
1 cup: 255 calories, 11g fat (5g saturated fat), 26mg cholesterol, 403mg sodium, 25g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.
© 2024 RDA Enthusiast Brands, LLC