Healthy Italian Pasta Salad
Whether you serve it as a side dish or the main event, Healthy Italian Pasta Salad is sure to please everyone!
Servings: 6
Calories: 279kcal
Ingredients
- 6 ounces uncooked short pasta (like rotini)
- 10 ounces cherry tomatoes cut in half (about 2 cups)
- 2/3 cup jarred roasted red pepper diced (or 1 fresh red bell pepper)
- 1 large green bell pepper seeded and chopped
- 1/2 cup sliced olives
- 4 ounces turkey pepperoni sliced in quarters (use 1 can chickpeas to keep it vegetarian)
- 4 ounces fresh mini mozzarella cheese balls (I use the pearls)
FOR THE DRESSING
- 3 tbsp reserved pasta water
- 1 2/3 tbsp extra virgin olive oil (that’s 1 tbsp + 2 tsp)
- 2 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1 tsp Italian seasoning
- 1/2-1 tsp kosher salt*
- black pepper to taste
- 1/2 tsp red pepper flakes (optional if you like some heat)
Instructions
- Boil pasta according to package directions. BEFORE draining the pasta, reserve 3 tablespoons of the pasta water.
- In a small bowl or mason jar, thoroughly mix together dressing ingredients.
- In a large bowl, add all remaining ingredients. Pour in dressing and mix until all ingredients are coated.
- You can eat the salad right away, but it gets better as it sits in the refrigerator! I suggest making it the day before you want to serve.
Notes
*Go with 1/2 tsp first, then taste the salad and add more as needed. Different brands of pepperoni and olives have different salt levels, so it’s better to start on the lower end and add more if you like.
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 1 heaping cup.
WW Green and Blue SmartPoints: 8
Purple SmartPoints: 4
Nutrition
Calories: 279kcal | Carbohydrates: 27g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Fiber: 3g | Sugar: 3g