Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 12 servings

Ratings & Reviews

User rating: rating
Rated by 4 visitors

This recipe is...

lower in fat
lower in fat

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Tangy Pasta Salad
This recipe serves: 12  
12 ounces fusilli "corkscrew" pasta
1 cup diced fresh tomatoes
1 cup diced red or green bell peppers
1 cup diced cucumbers
3/4 cup diced Vidalia onions
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
1 1/4 cups plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
salt to taste
freshly ground black pepper
1/2 cup crumbled feta cheese

Cooking Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Drain, rinse and cool.

2. In a large mixing bowl, combine the tomatoes, peppers, cucumbers, onions and half of the parsley. Add the cooled pasta and stir to combine.

3. Fold in the Parmesan cheese, yogurt, mayonnaise, sugar, lemon zest and lemon juice.

4. Season to taste with salt and pepper. Transfer the pasta salad to a serving bowl. Sprinkle with feta cheese and the remaining parsley.

Serving Size: about 1/2 cup

Nutritional Information
Number of Servings: 12
Per Serving
Calories 122 Carbohydrate 16 g
Fat 4 g Fiber 1 g
Protein 6 g Saturated Fat 2 g
Sodium 191 mg    


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use