EatingWell's Garden Pasta SaladSimple to make and easy to tote, pasta salad seems to have been invented for picnics, potlucks and backyard barbecues. But typical versions consist of white pasta drowning, often tastelessly, in a heavy mayonnaise dressing.
Our challenge was to lighten the calorie load and boost flavor and nutrients in a classic pasta salad while keeping its creamy appeal. We started with a recipe featuring an aioli dressing (garlic mayonnaise) and bold Mediterranean flavors.
Take a look at how much healthier we made the original recipe:
How we did it:
Replacing regular mayonnaise with a mixture of the reduced-fat variety, low-fat yogurt and a splash of flavorful olive oil cut down the calories and saturated-fat content.
We replaced regular white pasta with whole-wheat pasta to add fiber.
- We increased the proportion of colorful, crunchy vegetables like tomatoes, carrots and peppers and cut back on the pasta to allow for a generous serving size with