Vegetable pasta salad serve with chiken is good for summer treat.

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Vegetable Pasta Salad

This is the perfect make ahead dish for a neighbourhood party for summer treat. Serve with chicken.

5 Mar, 2020

Vegetable Pasta Salad

By Admin 15 Comments

Health Check

Crisp vegetables add colour and vitamins

A low-fat dressing replace hig-fat mayonnaise

Pasta is a good source of fibre and Vitamin B

Preparation Time

20 minutes plus chilling

Cooking Time

10 minutes

Recipe Serves 8

500g fusilli pasta (twists) or other short pasta

2¼ cups thinly sliced carrots

2 cups small broccoli florets

2 medium red or green capsicum, seeded and cut into thin strips

1½ cups thinly sliced celery

1 medium red Spanish onion, finely chopped (about 1 cup)

1 cup low-fat natural yoghurt

½ cup light mayonnaise

¼ cup chopped fresh parsley

8 teaspoons fresh lemon juice

8 teaspoons chopped fresh or 2 teaspoons dried dill or basil

Preparation & Cooking

Cook pasta according to pack direction, but do not add salt. About 3 minutes before pasta is cooked, add carrots and broccoli to pan. Drain mixture, rinse under cold water and drain again.

In a large bowl, combine capsicum, celery and onion. Add pasta mixture; toss gently.

To prepare dressing, in a medium bowl, whisk together yoghurt, mayonnaise, parsley, lemon juice and dill.

Pour half the dressing over pasta mixture; toss well. Cover and chill salad for at least 1 hour; chill remaining dressing separately. Serve salad with reserved dressing.

Short Cut

For a quick dressing, use 1 cup of bottled Italian dressing and ¼ cup chopped fresh parsley.

Per Serving

Cals 294/kj 1231

Carbohydrates 52 g

Fibre 6 g

Protein 11 g

Sodium 195 mg

Fat 4 g

Cholesterol 4 mg

Cook's Tips

To prevent pasta and vegetables from overcooking, drain in a colander and immediately rinse under cold water until cooled. Then drain again thoroughly.

Choose broccoli with tightly packed, fresh blue-green flores and firm stems. Avoid yellowing limp broccoli. These are signs of an old green vegetable.