Wednesday, February 13, 2008

Pasta Salad

Ingredients - serves 4 - 6.5 points per serve

  • 250g spiral pasta
  • 150g frozen corn kernals
  • 250g green beans, trimmed, cut into 3cm pieces
  • 250g lean leg ham, cut into short strips
  • 1 red capsicum, cut into thin strips
  • 3 ripe tomatoes, chopped
  • 1/4 cup flat-leaf parsley leaves, finely chopped
  • 150g avocado, peeled, stone removed, chopped
  • 200ml 99% fat-free Ceaser salad dressing


  • Cook pasta in a large saucepan, following packet directions, until just tender. Drain. Transfer to a large bowl.

  • Bring a small saucepan of water to the boil. Add corn and beans. Cook for 1 minute or until beans are bright green. Drain. Rinse under cold running water to refresh. Drain. Pat dry with paper towel.

  • Add corn, beans, ham, capsicum, tomato and parsley to warm pasta. Toss until well combined.

  • Add avocado, dressing and salt and pepper. Toss gently to combine. Serve.

  • For a creamy, low-fat dressing, whisk fat-free salad dressing with 1/4 cup low-fat yoghurt and pour over pasta salad.


Berrie said...

love this recipe am off to a bbq tomorrow and need a pasta salad recipe and there you have a very tasty and easy one too..thanks again nikki
berrie xx