Linda's (healthy & filling) Pasta salad

★★★★★ 1 Review
bittygirl51 avatar
By Linda Stevens
from Longview, TX

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!

prep time 50 Min
cook time 5 Min


  •   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)

How To Make

  • 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.

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