Colorful Vegetable Pasta Salad


In an attempt to make up for the delicious cookies I have been eating lately and to fill up on some nutrients I decided to make a colorful Vegetable Pasta Salad. This is usually something we have in the summers but I had this vision of a colorful salad today and decided to expand it into a pasta salad. Most pasta salad recipes will tell you to dress the salad with a combination of mayonnaise and sour cream, or maybe only mayonnaise. I however despise mayonnaise. I’ve never really liked it and the only time I eat it is in the sauces we have with our New Year’s Eve Fondue. But that’s about it.

This Vegetable Pasta Salad is dressed with a creamy herb dressing made out of low fat yogurt and pesto. It tastes great, gives you the right amount of creaminess and is a much lighter version of any conventional mayonnaise based salad dressing.

Vegetable Pasta Salad

serves 3

You will need:

  • 200g wholewheat pasta (I used penne)
  • 1/3 cup low fat yoghurt
  • 2 tbsp. pesto
  • salt, pepper
  • 1 large carrot, peeled
  • 2 tomatoes
  • 2 bell peppers
  • 1 cup baby spinach
  • spring onion
  1. Start by cooking the pasta.
  2. In the meantime cut the vegetables (carrot, tomatoes, bell pepper and spinach) into smaller pieces and put them all into one large bowl.
  3. Once the pasta is cooked, drain and cool it off under cold running water.
  4. Add the pasta to the bowl of cut vegetables.
  5. Add the yogurt and pesto and mix well. Season with salt and pepper and garnish with spring onion.


I love how colorful this is salad is. It makes it taste sooo much better!

I’m having clementines for dessert. They are my absolute favorite fruit in the winter and I love how sweet they are.


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