the treadmill diaries

Veggie Pasta Salad ~180 cal (3 pts) per 2/3 cup

This time of year, many of us are either holding or heading to some sort of BBQ or outing with friends and family.   And, for these events, it’s customary to whip up a dish to put out for guests – like salads, casseroles, etc.  

Veggie Pasta Salad is a great side to serve up to everyone since it tends to be a popular choice – and this low-cal variation will still allow you to save room (and calories) for other goodies that are available at your shindig. 

Nutritional Information (estimate): 

• Makes 12 Servings
• Serving Size – 2/3 cup
• Calories – ~180 per serving
• WW – 3 pts

The Ingredients:  

• 1 lb box of wheat/whole grain pasta (like Dreamfield’s)
• 1 c grape tomatoes
• 1 c shredded carrots
• 1 c shredded red cabbage
• 4 Tbsp black olives, sliced
• 1/2 c green peppers, diced
• 1/2 c red onion, diced
• 1 oz feta cheese
• 6 Tbsp Zesty Italian dressing (like Good Season’s)
• 1 tsp red crushed pepper
• Salt / Pepper to taste

Making Your Dish:  

1. Cook pasta according to package (making sure you don’t overcook it) and set aside to cool
2. In a large bowl, combine all vegetable ingredients
3. Mix in cooled pasta and season with salt, pepper, red crushed pepper
4. Top with dressing, feta and mix all ingredients together thoroughly so evenly coated
5. Place in refrigerator to cool for about an hour
6. Serve Pasta Salad

This dish goes well with pretty much any BBQ fare.  Mangia and enjoy!