This pasta salad recipe uses less pasta and more vegetables to create a dish with fewer calories than the traditional recipe, while still maintaining its flavor. The cauliflower and carrots are also loaded with fiber and disease-fighting antioxidants.
Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
97
Calories% Daily Value
6%
Total Fat 3.9g2%Saturated Fat 0.5g
Trans Fat 0g
1%
Cholesterol 2mg6%
Sodium 134mg5%
Total Carbohydrate 14.1g7%
Dietary Fiber 1.9gTotal Sugars 2.6g
1%
Includes 0.3g Added SugarsSugar Alcohols 0g
Protein 2.6g
0%
Vitamin D 0mcg2%
Calcium 20mg3%
Iron 0.6mg5%
Potassium 238mg9%
Vitamin A 81.8mcg33%
Vitamin C 29.9mgThe % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
12.3 Net Carbs Per Serving
Yield: 4 servings
Preparation time: 15 minutes
Ingredients
- 2 cups grated cauliflower
- 1 cup dry bow-tie pasta (about 2.5 oz.), cooked according to package directions
- 1/3 cup shredded carrot
- 2 tbsp finely diced red onion
- ¼ cup light mayonnaise
- 1 tbsp water
- 1 tbsp chopped fresh chives
- ¼ tsp honey
- ¼ tsp smoked paprika
Directions
- Add the cauliflower, pasta, carrot, and onion to a medium bowl. Stir to combine the ingredients.
- In a small dish, whisk together the mayonnaise, water, chives, honey, and smoked paprika until smooth.
- Just before serving, pour the dressing over the salad and stir to coat all the vegetables and pasta. Serve immediately or refrigerate up to 30 minutes.