Creamy Pasta Salad (Vegan/Gluten-Free)
The perfect combination of tangy and creamy, tender and super-fresh-crunchy.
Simple, but delicious. Rich and flavorful, but healthy and slimming. It’s just the perfect pasta salad!
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We may just pasta salad our way through this summer season.
Skinny Summer Pasta Salad
This pasta salad is MUCH better for you than regular pasta salad. Here’s why:
It’s lower in calories (about 150 calories lower!), it’s higher in fiber (one of the essential nutrients for healthy weight loss), and has zero cholesterol (the average pasta salad is loaded with cholesterol).
Creamy Pasta Salad
Ingredients
- 5 ounces uncooked Tinkyada pasta - (about 2 cups uncooked spiral pasta)
- 1 recipe Jennifer's Kitchen Creamy Italian Salad Dressing
- 1/2 cup olive halves - (I use tree-ripened olives)
- 1 small cucumber or 1/2 medium cucumber, diced small - (about 1 cup)
- 1/4 large red onion or sweet onion, cut into thin slivers - (about 2/3 cup)
- 2 tablespoons diced bell peppers - optional
- 1/3 cup water
- 1 cup cherry tomato halves
Instructions
- Cook pasta according to package directions. (See note #1.)
- Meanwhile, prepare remaining ingredients.
- When pasta is done, drain well and transfer to a mixing bowl.
- While pasta is still hot, very gently mix in Creamy Italian Salad Dressing. Rinse blender with 1/3 cup water and add this to the pasta. Mixture will appear soupy, but it will thicken as it chills.
- Chill, stirring once or twice while chilling.
- When pasta is cool, stir in vegetables.
- Immediately before serving, gently mix in tomatoes.
- Garnish with fresh basil if desired.
Notes
>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!
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Hi Jennifer!
love your snaps. Thanks for sharing this recipe
I made this with cucumbers and tomatoes from the garden. Delicious!
I’m lovin’ summer! So glad you liked it, Tracy!
Have you made this pasta salad the day ahead and had the noodles still stay a nice texture ?
Hi Michelle,
Sorry for the delayed response. Somehow I missed this comment.
Yes, if you follow the recipe precisely then the pasta will still be good the next day. Just make sure you use the full amount of water called for in the recipe. (If it’s a little dry the next day – it shouldn’t be, but if it is – just mix in some water.)
‘Hope you enjoy!
Jennifer