Roasted Red Pepper Pasta Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 116.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 85.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.6 g
- Protein: 4.4 g
View full nutritional breakdown of Roasted Red Pepper Pasta Salad calories by ingredient
Introduction
This twist on pasta salad is sweet from roasted red pepper, but packs a punch with freshly chopped red onion and garlic. It replaces fat and sugar laiden salad dressing with non-fat greek yogurt which adds tang and richness. Perfect for summer! This twist on pasta salad is sweet from roasted red pepper, but packs a punch with freshly chopped red onion and garlic. It replaces fat and sugar laiden salad dressing with non-fat greek yogurt which adds tang and richness. Perfect for summer!Number of Servings: 4
Ingredients
-
3/4 cup of whole wheat rotini (can substitute with any whole wheat pasta)
1/3 cup red bell pepper, chopped
1/3 cup red onion, chopped
1/2 chickpeas, drained and rinsed
2 tbsp plain non-fat greek yogurt
1 1/2 tsp lemon juice
1 tbsp extra virgin olive oil
1 clove garlic, minced
1 tbsp basil, fresh or dried
1/3 cup roasted red pepper
a dash of salt and pepper
Tips
Although this dish is good when served right away, it gets even better if allowed to chill in the fridge for up to 2 days.
Directions
Bring water to a boil in large pot and add pasta. Cook until aldente, about 6-8 minutes. Drain pasta, rinse with cold water and set aside.
Combine chopped onion, fresh red bell pepper, and chickpeas in medium bowl. Set aside.
In a food processor combine yogurt, oil, garlic, lemon juice, roasted red peppers, basil, salt, and pepper until smooth and creamy. Add roasted red pepper sauce and rotini past to the bowl with onion, red pepper, and chickpeas. Toss to coat. Can be served immediately.
Serving Size: Makes 4 1-cup servings
Combine chopped onion, fresh red bell pepper, and chickpeas in medium bowl. Set aside.
In a food processor combine yogurt, oil, garlic, lemon juice, roasted red peppers, basil, salt, and pepper until smooth and creamy. Add roasted red pepper sauce and rotini past to the bowl with onion, red pepper, and chickpeas. Toss to coat. Can be served immediately.
Serving Size: Makes 4 1-cup servings