Very Veggie Pasta Salad
1 Points

This Very Veggie Pasta Salad recipe inverts the ratio of pasta to vegetables, and is easy to customize. And it is just 1 weight watchers point per cup! Recipe makes 10 cups.

Swap in any veggies you have on hand, and try different dressings to find the brand you like best.

Make the flavor of the bottled dressing really pop by pouring it into a small bowl and stirring in some fresh chopped herbs.

Grilling tonight and wanted to have some pasta salad as a side. Made with Banza , fresh basil, tomatoes, bell pepper, red onion and I used skinny girl poppyseed dressing and fresh lemon for the dressing.

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Thanks to Trish

Ingredients

Uncooked Banza pasta chickpea cavatappi
6 oz
Red onion
1
Bell pepper
3 item(s), medium, any color, seeded, cut into 1-inch pieces
Cherry tomatoes
1 cup(s), halved
Scallions
3 medium, sliced
Kosher salt
½ tsp, optional
Black pepper
¼ tsp, optional
Poppyseed dressing
8 gm, (1/2 cup)
Shredded carrots
1 cup

Instructions

Cook pasta according to package directions so it’s al dente (boiled just enough so it’s cooked but still firm); drain, rinse with cold water, and set aside.
In a large bowl, combine all vegetables; add dressing and toss to coat. Season with optional salt and pepper; toss to combine.

Serve immediately or refrigerate for at least 1 hour to serve chilled.
Serving size: about 1 cup