When I think summer picnics and gatherings, I think pasta salad. I know that is bad since typically pasta salad is full of fat and calories. I have found that switching out some of the ingredients to a fat free choice will save some fat and calories while still allowing you to enjoy pasta salad. You will still have to watch your portions but if you play your cards right and use fat free ingredients and lean meat you can stay on track while eating something you love. If you do not want to make your own pasta salad dressing you can try Marzetti Low Fat Slaw Dressing. Anytime I make a pasta salad and use Marzetti’s Low Fat Slaw Dressing I am asked for the secret. I came across this through one of my best friends and kept this little secret under wraps until now. She was always being asked to bring her pasta salad to gatherings thanks to Marzetti’s. So there is no need to skip the yummy pasta salad this summer.
Pasta Salad
Ingredients:
12 ounces whole wheat rotini, about 4 cups
1 cup thinly sliced celery
1 cup diced red onion
1 cup diced low fat ham
1 can sliced ripe olives or sliced kalamata olives, about 2 ounces
1 1/2 cups frozen green peas, cooked just until tender
1/2 cup fat free mayonnaise, or more to taste
1/2 cup fat free ranch-style dressing
1 scant teaspoon dried leaf basil, or about 1 tablespoon chopped basil
Dash garlic powder
Salt and pepper, to taste
Preparation:
Cook rotini in boiling salted water just until tender, about 12 to 15 minutes. Rinse under cool running water, drain, and transfer to a large bowl. Stir in all remaining ingredients, adding more mayonnaise as needed. Cover and chill for at least 2 hours or overnight.