This lighter version of pasta salad uses Greek yogurt and lots of fresh veggies. It’s terrific for summer, easy to make and very satisfying. It is also great as a crowd pleaser or lunch for one, but either way, I’d make extra!
Pasta Salad Primavera (recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, book released in June 2012, to buy the book click here or visit website at www.theslimmerbook.com) Makes 1 serving.
1 1/2 cups cooked small pasta shells
1 Tablespoon finely chopped onion
2 Tablespoons diced green bell pepper
2 Tablespoons shredded carrot
1/2 medium tomato, seeded and chopped
1/2 small cucumber, diced
1/2 cup cooked broccoli florets
1 ounce cooked baby shrimp (may substitute diced chicken breast, diced turkey, or flaked tuna)
For the dressing:
2 Tablespoons nonfat plain Greek yogurt
2 teaspoons low-fat mayonnaise
1 teaspoon cocktail sauce
1 teaspoon prepared mustard
Salt and pepper to taste
1. Place all the salad ingredients in a bowl and toss to combine.
2. Make the dressing by stirring together the ingredients in a small bowl. Pour the dressing over the salad. Stir gently to coat all the ingredients, taste for additional seasoning, and serve or refrigerate until ready to eat.
Makes 1 serving.