Southern Style Healthy Pasta Salad
This southern inspired healthy pasta salad brings the flavors of classic potato salad to a simple side dish for burgers, sandwiches, or as a main at your next summer cookout.
The recipe makes a giant batch of pasta salad with a great macronutrient profile. Each serving has just 3 grams of fat and 120 calories thanks to a higher protein pasta and sauce.
Healthy Pasta Salad Ingredients
This is a super simple recipe. You can actually find every ingredient pre-diced, cooked, or ready-to-go if you’re in a hurry. As-is, all you’ll really need to do for prep is dice an onion and bell pepper, cook the pasta, and maybe chop a bit of parsley.
I’d also encourage you to exercise your chef brain. Want to use a different style of pasta, add diced celery, or swap the mayo for a bit more Greek yogurt with a shot of vinegar, go for it! It’s really hard to mess this healthy pasta salad up.
Drop a comment at the bottom of this post if you have an ingredient substitution question. I’ll do my best to point you in the right direction.
What to Serve with Pasta Salad
There are tons of ways to serve pasta salad, but the southern inspiration behind this version gave me a few ideas:
- Carolina BBQ Crockpot Shredded Chicken
- Naked Chicken Tenders or Spicy Popcorn Chicken
- Sloppy Joes or Breakfast Burgers
Final Recipe Notes
The only real problem I could see you running into would be the double batch of pasta sticking together if it sits at room temp for too long. One way to avoid this, as I mention in the recipe card below, is to toss the drained pasta after cooking with a bit of oil.
Just be sure to place your strainer over the pot or a plate since most of the oil will run off.
- 16 oz (dry) Banza Rotini , or your choice of pasta
- 1 C (227g) Fat Free Greek Yogurt
- 1/2 C (120g) Light Mayo
- 1/4 C (60g) Stone Ground Mustard, or your choice of mustard
- 4 oz jar Diced Pimentos
- 1/4 C (60g) Dill Relish
- 1 medium Red Onion, diced
- 1 medium Green Bell Pepper, diced
- 2 Hard Boiled Eggs, chopped (optional)
- 1-2 tsp Black Pepper, to taste
- 1-2 tsp Smoked Paprika, to taste
- 1/4 C Granulated Sugar Substitute, Swerve, stevia, etc. (optional to taste)
- 1-2 Tbsp Chopped Fresh Parsley or Parsley Flakes
- Cook the pasta in salted water before draining. If you're using chickpea or a higher protein pasta, you can toss the drained pasta in 1/2-1 tablespoon of olive oil to prevent it from sticking together.
- While the pasta cooks, dice the onion and bell pepper and add it to the bowl with the remaining ingredients. Stir well.
- Add the cooked pasta to the mixture and gently fold everything together.
- Refrigerate for at least 30 minutes. Serve cold.
- Each serving has 2 Smart Points.
- This recipe makes a massive batch. You can easily cut the recipe in half for a smaller get together or feeding the family for 1-2 meals.
Nutrition Information:Yield: 20 servings Serving Size: 200 grams
Amount Per Serving: Calories: 120Total Fat: 3gCarbohydrates: 15gProtein: 8g