Linda's (healthy & filling) Pasta salad

Linda Stevens

By
@bittygirl51

This is a cold pasta salad that utilizes lots of filling foods. If you are a Weight Watcher's member you will also enjoy the POINTS VALUE of only 2 points for a generous 1 cup serving!


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Comments:

Prep:

50 Min

Cook:

5 Min

Ingredients

6 oz
whole wheat pasta
10 oz
cauliflower, raw
10 oz
broccoli, raw
10 oz
carrots, raw, peeled & sliced into coins
3 medium
jalapeno peppers, de-veined, de-seeded, sliced
2 medium
tomatoes, chopped
3 oz
olives, sliced
7 oz
cheddar cheese, low fat, cubed
3 Tbsp
parmesan cheese, grated
8 oz
caesar italian dressing, (kraft fat free)

Directions Step-By-Step

1
Boil pasta until el dente'. Rinse in cold water and place in a large salad bowl.
2
Clean and separate broccoli and cauliflower flowerettes. Boil a pot of water - turn off and place vegetables in hot water to BLANCH. (approx. 3 min). They should brighten in color, but still be crisp. Repeat with carrots.
3
Add blanched vegetables to bowl of pasta.
4
Add chopped tomato, sliced jalapenos and olives to pasta bowl. (You may use black or green olives). I prefer small green olives stuffed with pimentos. Mix thoroughly.
5
Cut cheddar cheese into small cubes and add along with 3 T. of fresh parmesan. Add the Caesar Italian salad dressing and blend into pasta and vegetable mixture thoroughly. I have also used fat free Zesta Italian dressing before. If you like a creamier salad you could also add 1/2 cup of mayonnaise, but remember the POINTS value will change if you do. Refrigerate overnight covered.
6
If you want your salad hotter/spicier, leave seeds and veins in jalapenos.

About this Recipe

Course/Dish: Pasta Salads
Other Tag: Healthy
Hashtags: #cheesy, #veggies, #tangy