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Thread: Pasta Salad with Yogurt Vinaigrette

  1. #1


    Makes 4 servings: 3 points per serving

    This salad, with its tangy, creamy dressing, is delicious. Vary the vegetables to suit your preferences and the seasons, and experiment with flavors.

    1/2 cup plain nonfat yogurt
    1 tablespoon red-wine vinegar
    2 teaspoons extra virgin olive oil
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 1/2 cups chopped broccoli, steamed
    2 cups cooked penne
    2 carrots, sliced
    1 red onion, thinly sliced

    In a large bowl, combine the yogurt, vinegar, oil, salt and pepper. Add the broccoli, penne, carrots and onion; toss to combine. Refrigerate, covered, until chilled, at least 1 hour.

    PER SERVING: 143 Calories, 3 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 352 mg Sodium, 24 g Total Carbohydrate, 5 g Dietary Fiber, 7 g Protein, 120 mg Calcium .

    Recipe from Weight Watchers Versatile Vegetarian
    original starting weight 270
    returned to WW Oct. 12, 2005
    Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

  2. #2
    Join Date
    May 2001
    Roseville, California


    This sounds just yummy. I never thought of yogurt on the pasta salad before. I am going to give this one a try.
    SW 310
    GOAL 12/4/07
    Proud to a Vegan WW.
    "Eat food. Not too much. Mostly plants." Michael Pollan
    "Well, it seems to be working for me." Dr Michael Culmer
    "Nuts are in hard shells for reasons." Dr John McDougall
    "The salad IS the main course." Dr Joel Fuhrman

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