When I think of summer barbecues and picnics, I think pasta salad. But, loaded with simple carbs and fat, pasta salad is a sworn enemy to a healthy diet. For this recipe, I’ve taken my tried and true, go-to pasta salad, added some lean protein, switched out the regular pasta for whole-wheat, the mayo for plain yogurt and the sugar for Stevia. You now have either a filling, balanced meal or a delicious, traditional side dish and knowing how healthy it is, makes it taste that much better! Your guests will appreciate something healthy on the menu and just watch how fast it disappears:)
Ingredients
- 1 box (13.25 oz) of whole wheat macaroni past, cooked and drained
- skinless breast-meat from 1 rotisserie chicken, chopped or shredded
- 1/2 C bite size broccoli florets
- 1/2 C bit size cauliflower florets
- 1/2 C diced red onion
- 1/2 C. diced red bell pepper
- 1/2 C diced green bell pepper
- 1/2 C thinly sliced carrots
- 1/2 C. chopped celery
- 3/4 C plain yogurt
- 1/4 C distilled white vinegar
- 1/4 C Stevia
- salt and pepper to taste
Instructions
- Place pasta in large serving bowl along with chicken and vegetables and toss to combine.
- In small bowl, combine yogurt, Stevia and vinegar. Whisk until smooth. Add salt and pepper to taste.
- Pour the dressing over pasta and vegetables and toss again. Refrigerate at least one-three hours or until chilled.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://skinnymom.com/2012/07/06/skinny-summer-pasta-salad/Copyright 2013 SkinnyMom.com
This sounds delish! I can’t wait to try it!
This sounds really good! I’m excited to try it!
This seriously made me drool! It’s very hard to avoid pasta salad during cookouts and summer gatherings, so now I’ll make this and eat without guilt! Great recipe!!