Tuesday, May 17, 2011

Sundried Tomato and Mozzarella Pasta Salad

This is a lovely pasta salad that would make a great packed lunch or good accompaniment to a picnic.  Make it the night ahead for maximum flavour.  You can use a fat free dressing of choice instead of the olive oil and vinegar and this will subtract 2 points from the recipe, however the serving points will remain the same.  By all means bulk this up with more free vegetables.  Roasted red peppers and or chopped cucumber would work very well.


  • 175g pasta, dried
  • 4 sun dried tomatoes (not oil packed) reconstituted and chopped
  • 1 large tomato, chopped
  • 1 small red onion, diced
  • 60g low-fat mozarella (half a ball), diced
  • 6-7 basil leaves, sliced
  • 1 tablespoon white wine vinegar 
  • 2 tsp olive oil
  • pinch of sugar
  • salt and pepper to season
Cook pasta as directed on packet.  Rinse with cold water.

Whisk oil, vinegar and sugar together.  Pour over other ingredients in a large bowl.  Toss to cover everything. Season with salt and pepper.  

Serves 4, 5 pro points per serving.

Pro Points per recipe: 22, serves 4.  

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