Pot-Luck Pasta Salad
Weight Watchers Recipe
Ratings (223)
4PointsPlusValue
Prep time: 30 min
Cook time: 15 min
Other time: 0 min
Serves: 12
This colorful salad has something for everyone. Buy pre-cut ingredients from a salad bar and use your favorite bottled low-fat Italian dressing to save time.*
Ingredients
| 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups) | |
| 4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups) | |
| 1/3 cup(s) olive oil, extra virgin | |
| 1/4 cup(s) fresh lemon juice | |
| 1 tsp dried oregano | |
| 1 Tbsp Dijon mustard | |
| 1/2 tsp table salt | |
| 1/4 tsp black pepper | |
| 2 clove(s) (medium) garlic clove(s), minced | |
| 2 1/2 oz olive(s), canned, sliced, black (about 10 medium olives) | |
| 1 medium green pepper(s), chopped (about 1 cup) | |
| 1 medium sweet red pepper(s), chopped (about 1 cup) | |
| 3/4 cup(s) grape tomatoes, or other small tomatoes, halved (about 10 tomatoes) | |
| 1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup) | |
| 1 medium uncooked zucchini, halved lengthwise and sliced (about 1/2 cup) | |
| 1 cup(s) frozen green peas, thawed |
Instructions
- Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
- Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
- In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
Recipe from WW e-tools
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