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Makeover Italian Pasta Salad

Here’s the perfect side dish for summer picnics or fall potlucks—and no one would ever guess that it’s been slimmed down. —Taste of Home Test Kitchen
  • Total Time
    Prep:25 min. + chilling
  • Makes
    8 servings


  • 1 cup uncooked whole wheat spiral pasta
  • 1-1/2 cups halved cherry tomatoes
  • 1 cup sliced fresh mushrooms
  • 1/2 cup fat-free Italian salad dressing
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 3 tablespoons thinly sliced green onions
  • 1/2 cup fat-free mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup cubed provolone cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, salad dressing, peppers and onions. Cover and refrigerate for at least 4 hours or overnight.
  • In a small bowl, combine mayonnaise and Parmesan cheese; stir in provolone cheese and olives. Gently fold into the pasta mixture. Chill until serving.
Nutrition Facts
3/4 cup: 101 calories, 4g fat (2g saturated fat), 9mg cholesterol, 507mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Average Rating:
  • mmbreen
    May 29, 2013

    No comment left

  • KathyYaun
    Nov 20, 2012

    No comment left

  • bhagon
    Mar 18, 2012

    Loved this salad! Very colorful! I added some cut up cooked asparagus and used fresh mozzarella cubed. Yummmmmmyyyyy!!!

  • martylb
    Feb 24, 2012

    Easy and quick to make. Great side dish.

  • shell9163
    Jan 17, 2012

    No comment left

  • TerryLaPorte
    Jul 27, 2011

    My and and I both loved this salad, made exactly as the recipe states. Very flavorful.

  • d3l
    Jul 20, 2011

    Sounds great. Haven't made it yet because I can't believe it only has one cup of dry pasta in it??????