Low Fat Vibrant Vegetable Pasta Salad
Bright, colorful, and packed with fresh, wholesome ingredients, this Low Fat Vibrant Vegetable Pasta Salad is the perfect guilt-free dish for lunch, dinner, or meal prep. Made with hearty whole wheat pasta, crisp bell peppers, juicy cherry tomatoes, tender peas, and a tangy lemon-Dijon dressing, this recipe is a celebration of flavor and nutrition. The salad is easy to prepare, coming together in under 30 minutes, and features a gorgeous mix of textures and vibrant colors that make it as beautiful as it is delicious. Serve it chilled for a refreshing, low-fat pasta salad that's ideal for summer gatherings, quick weekday meals, or as a healthy side dish. Packed with fiber, vitamins, and fresh parsley for an herby finish, this recipe will become a staple in your repertoire!
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Recipe Information
Ingredients
- 250 grams Whole wheat pasta
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 large Carrot
- 0.5 small Red onion
- 100 grams Frozen peas
- 2 tablespoons Fresh parsley
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cook the whole wheat pasta in a large pot of boiling salted water according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool. Set aside.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and chop the red and yellow bell peppers into small bite-sized pieces.
Peel and grate the carrot and finely dice the red onion. Set all the vegetables aside in a large bowl.
Blanch the frozen peas by placing them in a bowl and pouring boiling water over them. Let sit for 2-3 minutes, then drain and rinse under cold water.
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to make the dressing.
Add the cooled pasta to the bowl with the chopped vegetables. Toss to combine evenly.
Pour the dressing over the pasta and vegetables, and mix well to ensure everything is coated in the dressing.
Chop the fresh parsley and sprinkle it over the salad. Toss once more to incorporate.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled and enjoy your low-fat vibrant vegetable pasta salad!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 32.2 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
