10 Healthy Pasta Salad Recipes For Less Calories

For the Pasta Salad

• 8 oz. uncooked rotini pasta or another short pasta, gluten free if needed
• 15 oz. can of black beans, drained and rinsed
• 1 cup corn, from a can, thawed if frozen, or cut from the cob
• ½ cup halved grape tomatoes
• ¼ cup minced red onion
• half of a red bell pepper, chopped
• minced cilantro for garnish, if desired

For the Dressing

• 1 cup plain Greek yogurt
• 3 tablespoon salsa
• 3 tablespoon olive oil
• 3 tablespoon apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon chili powder
• ¼ teaspoon cumin
• ⅛ teaspoon black pepper
• 2 tablespoon minced fresh cilantro

• 3 cups pasta uncooked weight
• 2 cups turkey breast
• 1 tablespoon olive oil
• 1 celery stick diced
• 6 radishes sliced
• 1 carrot grated
• 2 green onion diced, optional
• 1 cup basil leaves loosely packed, torn
• ⅛ cup mint leaves loosely packed, torn

For the tahini dressing

• 3 tablespoon tahini
• 1 teaspoon maple syrup
• 1 teaspoon apple cider vinegar
• pinch salt
• pinch black pepper optional
• 5 tablespoon water adjust as needed

• 4 cups cold cooked pasta rotini, bow-tie, etc.; ~6 ounces dry pasta
• 2 cups chopped or sliced summer veggies tomatoes, onions, eggplant, zucchini, etc.
• 1½ cups black beans drained and rinsed; or small red beans
• 1 cup sweet corn give or take
• ¼ cup chopped fresh herbs i.e., basil, cilantro, mint

Cilantro Lime Dressing

• 1½ ounces fresh cilantro 1 cup, rough chopped
• ⅓ cup olive oil
• ½ cup plain Greek yogurt
• 4 ounces mild green chilis 1 small can
• 2 cloves garlic rough chopped
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• zest & juice of 1 lime

• 1 12-oz package gluten-free pasta noodles
• 1 cup sun-dried tomatoes
• ½ cup pepperoncinis
• ½ cup kalamata olives
• ½ cup red onion thinly sliced
• 1 cup feta cheese

Greek Salad Dressing:

• ¼ cup olive oil or avocado oil
• 2 tablespoon cider vinegar
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon sea salt to taste
• ½ teaspoon black pepper

• 4 cups penne pasta (dry) (16 oz, 1 lb or 454 g)
• 1 cucumber peeled and diced
• 1 pint baby tomatoes halved
• 1 red pepper diced
• 1 green pepper diced
• ½ cup red onion diced
• fresh dill chopped
• ½ cup parmesan cheese

Lemon Dressing:

• ½ cup olive oil
• 6 TBS lemon juice
• 2 teaspoon honey
• 2 teaspoon Dijon mustard
• 1 TBS minced garlic
• Salt and pepper to taste

For the pasta salad

• 1 pound spiral shaped pasta or cavatappi, penne, bow tie pasta, or chickpea based pasta
• 1 15 oz can of chickpeas/garbanzo beans rinsed and drained
• ½ cup red onion chopped
• 1 whole cucumber some of the skin removed
• 1 handful cherry tomatoes cut in half or one whole tomato diced
• 4 oz feta (a block or already crumbled) plus more for topping when serving

For the Lemon Basil Dressing

• ¾ cup olive oil
• 1 lemon, juiced
• 2 tablespoon red wine vinegar
• 6-7 fresh basil leaves or ½ teaspoon dried basil
• 1 teaspoon pizza seasoning blend (I like McCormick's) or Italian herb seasoning blend
• 1 teaspoon dijon mustard
• 1 clove garlic
• salt and pepper

• 2 cups pasta
• ½ red bell pepper diced
• ½ green bell pepper diced
• ¼ zucchini diced
• 1 cup butternut squash diced
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• 1 tablespoon pumpkin seeds optional

Tahini maple dressing

• 2 tablespoon tahini
• 1 teaspoon maple syrup
• 3 tablespoon water
• pinch salt
• pinch black pepper optional

• 10 oz dried pasta shapes
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 garlic cloves minced
• ½ teaspoon salt
• 1 teaspoon dried oregano
• 8 oz halloumi cut into ½ inch cubes
• 1 red bell pepper chopped into 1 inch pieces
• 1 small red onion sliced into ½ inch wedges
• 1 small zucchini halved lengthwise and cut into ½ inch pieces
• 1 cup grape tomatoes
• ½ cup prepared pesto store bought or homemade

• 375 grams farfalle
• 220 grams sundried tomatoes in oil chopped or sliced
• 1.5 cups cherry tomatoes cut into half
• 2 cups baby spinach
• 1 medium-sized red onion thinly sliced
• 2 garlic cloves
• ¼ cup fresh parsley/ cilantro for garnishing
• ½ cup chopped or crumbled feta around 100 grams
• ¼ cup sliced kalamata olives
• 2+ 2 tablespoons chopped walnut kernels
• 1 teaspoon brown sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon red chili flakes
• ½ teaspoon ground black pepper adjust to taste
• Salt to taste
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Water to cook pasta

Salad Ingredients

• 300 grams dry gluten-free elbow macaroni
• ⅓ cup red onion (finely diced)
• ½ cup red pepper (finely diced)
• ½ cup celery (finely diced)
• ½ cup sweet green relish
• 2 tablespoons fresh dill

Dressing Ingredients

• 1 ½ cups cashews (soaked – see note below)
• ¾ cups water
• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• ¾ teaspoons garlic powder
• Sprinkle salt and pepper