Lightened Up Pasta Salad

Course: Side Dish

Cuisine: American

Prep Time: 30

Additional Time: 1

Total Time: 1 30

Servings: servings

Calories: 185kcal

Author: Lauren

This Lightened Up Pasta Salad is seriously so good and SO easy!! Ready in less than 30 minutes, this will be a go-to recipe for you this summer. A perfect, healthy dish to bring to your next cookout or meal-prep it for lunches throughout the week. Pair it with one of my easy proteins and you have a delicious, healthy, macro-friendly meal!

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Ingredients

1 lb. small noodle pasta such as elbow, bow-tie or cellentani
1/2 cup low-fat mayonnaise (120g)
1/2 cup low-fat sour cream (120g) or Greek yogurt
2 tsp Dijon mustard
2 tsp apple cider vinegar
1/2 tsp salt + 1/2 tsp pepper more to taste
1 large red pepper (150g) finely diced
1 large yellow pepper (150g) finely diced
1/2 cup grape or cherry tomatoes (80g) halved
1/2 red onion (120g) finely diced
1 medium carrot (88g) finely diced

Instructions

Bring a large pot of water to a boil. Generously salt the water, then add the pasta. Cook according to package instructions. Then rinse with cold water and drain well.
In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, cider vinegar, salt and pepper.
Then add the cooked pasta, peppers, tomatoes, red onion, and carrot to the bowl. Mix well. Taste and add more salt, pepper, mayo, etc to taste.
Cover and refrigerate for at least one hour. Best if refrigerated for 24 hours.

Notes

Store pasta salad in an airtight container in the fridge for up to a week.

Nutrition