Here’s a filling pasta salad (don’t even try to count the calories!) that pairs wonderfully with grilled fish, chicken, or hamburgers. Serve it on a bed of greens for extra nutrition and garnish with croutons, if desired.
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| I used radishes instead of red onion in this pasta salad. |
Italian Pasta Salad
1/3 cup light mayonnaise
1/3 cup light sour cream
1 t. lemon juice
1 t. Italian seasoning or finely chopped fresh basil
1 t. sugar
½ pound bowtie (farfalle) pasta, cooked according to package directions, drained and cooled
4 slices cooked bacon, crumbled
1 bell pepper (red, yellow, or orange), roasted, peeled, and diced*
2 thin slices red onion, minced
Combine sauce ingredients (mayo through sugar) and mix thoroughly. Add remaining ingredients and toss gently. Serve chilled or at room temperature.
*To roast the pepper, cut in half and remove seeds and veins. Coat skin sides with olive oil. Place both halves directly over flames on a grill, skin side down, until skin is completely charred. Remove from grill and place in a plastic bag. Let “sweat” for a few minutes, then take each piece out of the bag, one at a time, and remove peel. The peel should come off easily.
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