Today I want to share with you one of my favorite pasta salads. In this low-fat recipe for pasta salad, I use a variety of vegetables and a light dressing to keep the fat content low. This salad is a great option for a light lunch or side dish.
INGREDIENTS
- 8 ounces whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
DIRECTIONS:
1. Cook the whole wheat pasta according to the package instructions. Drain and rinse with cold water to cool it down.
2. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, fresh parsley, and fresh basil.
3. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, minced garlic, salt, and pepper.
4. Pour the dressing over the pasta salad and toss gently to combine, ensuring all the ingredients are evenly coated.
5. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled and enjoy your delicious low-fat pasta salad.
Note: You can customize this recipe by adding other vegetables or protein sources such as grilled chicken or tofu. Feel free to experiment and make it your own.
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