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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 258.0
  • Total Fat: 7.6 g
  • Cholesterol: 7.0 mg
  • Sodium: 350.3 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 9.1 g
  • Protein: 10.0 g

View full nutritional breakdown of agassifan cauliflower pasta salad with lemon & mint calories by ingredient
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agassifan cauliflower pasta salad with lemon & mint

Submitted by: AGASSIFAN

Introduction

The point of this salad is to have a pasta salad with a LOT of veggies to stretch the pasta experience. AND has a healthy dressing that was yogurt based to keep the calories down.

I was amazed at how tasty it is...the fresh mint and lemon really made it POP! And the dressing was really good...I used regular yogurt (not non fat) but I'm sure you could use either.

I think using green onions would have been even better but I didn't have any on hand, so I used a vadalia onion.
The point of this salad is to have a pasta salad with a LOT of veggies to stretch the pasta experience. AND has a healthy dressing that was yogurt based to keep the calories down.

I was amazed at how tasty it is...the fresh mint and lemon really made it POP! And the dressing was really good...I used regular yogurt (not non fat) but I'm sure you could use either.

I think using green onions would have been even better but I didn't have any on hand, so I used a vadalia onion.

Number of Servings: 10

Ingredients

    1 lg head cauliflower chopped
    13 oz whole wheat pasta
    1 lg onion chopped fine
    16 tbsp sliced black olives (2 small cans, drained)
    1 can white kidney beans, drained & rinsed
    4 tbsp fresh mint chopped
    zest and juice of 2 lemons
    2 C all natural yogurt plain
    1/2 C light mayo


Directions

1) Bring a large pot of water to a boil and add the chopped cauliflower...boil for 5 minutes and then add the pasta and cook until ready....drain and rinse the pasta and cauliflower...drain well.

2) Place pasta and veg in a large bowl...zest the lemons into the bowl...add the olives, beans, mint and onion and mix well.

3) Juice the lemons and mix the juice with the yogurt and mayo...taste the dressing, you can add salt & pepper here if you want...I didn't need it.

4) Mix dressing into the salad and chill.

Serving Size: 10 (2 cup) servings

Number of Servings: 10

Recipe submitted by SparkPeople user AGASSIFAN.






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