Low Calorie Pasta Salad
This Low Calorie Pasta Salad is loaded with vegetables and chickpea pasta. Made light with healthy ingredients this tasty, gluten free and dairy free pasta salad recipe is one you will make time and again. Perfect for summer eating as a side dish or appetizer!
Prep Time15 minutes mins
Cook Time10 minutes mins
Chill Time20 minutes mins
Total Time45 minutes mins
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Diet: Gluten Free
Servings: 8 servings
Calories: 198kcal
- 12 oz chickpea pasta
- 1/3 cup red onion diced
- 1 orange bell pepper diced
- 3 cups English cucumber diced
- 1 cup grape tomatoes sliced
- 1/4 cup black olives pitted and sliced
- dairy-free cheese (optional) or feta 2 tbsp
Cook the pasta according to package instructions. Drain the pasta from the water in a colander and cool a few minutes.
Add the salad ingredients along with the pasta to a large mixing bowl.
In a separate smaller bowl, mix together the ingredients for the dressing. Pour over the vegetables and pasta and stir until well blended.
I recommend chilling 20-30 minutes before serving, but you can serve this immediately if you prefer. Store the pasta salad in the refrigerator up to 5 days.
Serving: 1serving | Calories: 198kcal | Carbohydrates: 28g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 114mg | Potassium: 154mg | Fiber: 7g | Sugar: 6g | Vitamin A: 683IU | Vitamin C: 25mg | Calcium: 47mg | Iron: 4mg