Potluck Pasta Salad (Weight Watchers)

By Hapemom

This colorful salad has something for everyone. Buy pre-cut ingredients from a salad bar and use your favorite bottled low-fat Italian dressing to save time.
3 points /12 servings

Ingredients

• DRESSING:
• 1/3 cup(s) olive oil, extra virgin
• 1/4 cup(s) fresh lemon juice
• 1 tsp dried oregano
• 1 Tbsp Dijon mustard
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 medium garlic clove(s), minced
• SALAD:
• 4 oz uncooked whole-wheat pasta, corkscrew shape (or any preferred shape; about 1 1/2 cups)
• 2 1/2 oz olive(s), canned, sliced, black (about 10 medium olives)
• 1 medium green pepper(s), chopped (about 1 cup)
• 1 medium sweet red pepper(s), chopped (about 1 cup)
• 3/4 cup(s) grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
• 1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
• 1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
• 1 cup(s) frozen green peas, thawed
• NOTE: Using bottled dressing instead could affect points value.

Details

Servings 12

Preparation

Step 1

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.

In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat.

Cover and chill about 2 hours.

Yields about 1 cup per serving.