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Lightened Up Pasta Salad

Yield: 14 servings (each serving is 1/2 cup)
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Ingredients

  • 8 oz. uncooked rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley or basil, chopped

For the vinaigrette dressing:

  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 pinch garlic powder
  • 1 pinch oregano
  • Salt and pepper, to taste

Instructions

  • Cook your pasta according to the package directions. Drain and rinse under cold water to cool.
  • In a small bowl, whisk together the vinaigrette ingredients.
  • In a large bowl, combine the cooked pasta, chopped veggies, and parsley or basil.
  • Toss with dressing until everything is well coated.
  • Chill in the refrigerator for at least 30 minutes before serving. Enjoy!