Pasta Salad - Low-Fat Recipe

Name: Pasta Salad - Low-Fat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. macaroni or shells, cooked; 1 c. peeled and chopped cucumber; 1/2 c. sliced radishes; 1 c. chopped tomato; 1/2 c. evaporated skim milk; 1/2 c. no oil Italian salad dressing; 1/2 c. low-fat cottage cheese; 1 tsp. dried dill weed; 1 1/2 oz. packet Butter Buds; 1/2 tsp. onion powder; 1 tsp. instant minced onion; pinch of pepper

Servings: persons

1/2 lb. macaroni or shells, cooked
1 c. peeled and chopped cucumber
1/2 c. sliced radishes
1 c. chopped tomato
1/2 c. evaporated skim milk
1/2 c. no oil Italian salad dressing
1/2 c. low-fat cottage cheese
1 tsp. dried dill weed
1 1/2 oz. packet Butter Buds
1/2 tsp. onion powder
1 tsp. instant minced onion
pinch of pepper

1
Combine macaroni or pasta shells with vegetables.
2
Put remaining ingredients in food processor or blender.
3
Mix until smooth.
4
Pour over pasta and vegetable mixture and toss to coat. Chill.
5
Calories: 160.
6
Protein: 7.3 g.
7
Sodium: 340 mg. Carbohydrates: 31 g.
8
Fat: 0.7 g.
9
Cholesterol: 2 mg.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. macaroni or shells, cooked, 1 c. peeled and chopped cucumber, 1/2 c. sliced radishes, 1 c. chopped tomato, and more.

Yes, Pasta Salad - Low-Fat falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta Salad - Low-Fat

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