Friday Recipe: Pasta Primavera Salad

primaveraI don’t always feel like cooking dinner in the summer. If we’re not grilling out, I’m all about making meals that are light and fresh and don’t involve turning on the oven for long periods of time.

This pasta salad is perfect whether you have a load of veggies from your garden or the farmer’s market or just don’t feel like heating up the house.

The recipe calls for Canadian bacon, but you can substitute chicken breast. Don’t worry if you don’t have all the veggies this calls for. Substitute what you have in your kitchen. You can’t go wrong!

DMU students and staff, find more healthy recipes from Weight Watchers on the Portal. Go to Wellness Central and look for Healthy Recipes on the left-hand side.

Pasta Primavera Salad

8 ounces uncooked penne pasta

½ pound broccoli florets

1 cup sliced zucchini

1 (6-oz) package sliced Canadian bacon, cut into ¼ in strips

½ cup reduced fat sour cream

2 tablespoons fat free milk

2 cups grape tomatoes, halved

1 cup grated carrot

¾ teaspoon freshly ground black pepper

1(7 oz) jar roasted peppers, drained and cut into ½ inch strips

½ cup (2 oz) grated fresh Parmesan cheese


  1. Bring water and salt to a boil. Add pasta; cook 9 minutes. Add broccoli, cook 2 minutes. Add zucchini; cook 2 minutes. Drain; keep warm.
  2. Place large nonstick skillet coating with cooking spray over medium heat until hot. Add bacon, sauté 3 minutes. Stir in sour cream and milk.
  3. Combine pasta mixture, tomato, and next 3 ingredients. Add bacon mixture, toss well. Sprinkle with cheese, Serve chilled.

Yield: 6 Servings (serving size: 2 cups)

Points: 6 Exchanges: 2 Starch, 2 vegetable, 1 Lean Meat, 1 Fat
Per Serving: Calories 292g (24% from fat); Protein 15.4g; Fat 8.1g; Sat Fat 4.1g; Carb 41.8g; Fib 7.2g; Chol 32mg; Iron 1.8mg
Weight Watchers. Weight Watchers Annual Recipes for Success 2002. Birmingham, AL: Oxmoor House, 2001.

Photo by Dnyanet

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