Healthy Pasta Salad Recipe – Light, Fresh & 12g of Protein
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This healthy pasta salad recipe is fresh, creamy, and packed with colorful vegetables. It combines pasta with light mozzarella, tomatoes, cucumber, bell pepper, corn, and peas, all tossed in a simple creamy dressing.
It is an easy vegetarian pasta salad that works perfectly for lunch, meal prep, BBQs, picnics, or as a simple side dish. And the best part? It comes together in about 25 minutes.
Why You’ll Love This Healthy Pasta Salad
This is one of those easy recipes you can make again and again. The combination of pasta, crunchy vegetables, creamy mozzarella, and the simple dressing makes it filling without feeling too heavy.
It is also easy to prepare ahead of time, which makes it great for busy days.
- Ready in about 25 minutes
- Fresh and colorful vegetables
- Creamy without a heavy dressing
- 12 grams of protein per serving
- Vegetarian
- Easy to prepare ahead
- Perfect for lunch, BBQs, picnics, or meal prep
Ingredients You’ll Need
Pasta
Use your favorite short pasta shape. Fusilli, penne, farfalle, or rotini all work well because they hold the dressing and are easy to mix with the vegetables.
For this recipe, you need about 2 cups cooked pasta, which is approximately 130 to 150 g dry pasta depending on the pasta shape.
Light Mozzarella
Light mini mozzarella adds a creamy texture and helps increase the protein content of the pasta salad.
You can leave the mozzarella balls whole or cut them in half if they are larger.
Tomatoes
Fresh tomatoes add sweetness, juiciness, and plenty of color. I like using about 3 medium tomatoes and cutting them into bite sized pieces.
Cherry or grape tomatoes also work.
Cucumber
Cucumber keeps the salad fresh and crunchy. Cut it into small pieces so you get some in every bite.
Bell Pepper
Bell pepper adds another crunchy texture and a little natural sweetness. Cut it into small pieces so it mixes evenly throughout the pasta salad.
Onion
A small amount of finely chopped onion adds extra flavor without overpowering the other ingredients.
Corn and Peas
Corn and peas are easy additions that give the pasta salad more color, texture, and a slightly sweet flavor.
Light Miracle Whip
Instead of using a large amount of mayonnaise, this pasta salad uses just a little light Miracle Whip for creaminess.
Apple Cider Vinegar
Apple cider vinegar adds acidity and helps balance the creamy dressing.
Herb Salt and Black Pepper
A little herb salt and freshly ground black pepper are all you need to finish the dressing.
How to Make Healthy Pasta Salad
Start by cooking the pasta according to the package instructions until al dente.
Drain the pasta in a colander and let it cool. You can rinse it briefly with cold water if you want to speed up the cooling process.
While the pasta cools, prepare the vegetables on a large cutting board. Chop the tomatoes, cucumber, bell pepper, and onion into small bite sized pieces.
Drain the corn, peas, and mozzarella.
Add the cooled pasta to a large mixing bowl together with the mozzarella, tomatoes, cucumber, bell pepper, onion, corn, and peas.
For the dressing, add the apple cider vinegar, light Miracle Whip, black pepper, and herb salt.
Mix everything well until the pasta and vegetables are evenly coated.
Taste the pasta salad and adjust the seasoning if necessary.
You can serve it immediately or store it in airtight meal prep containers in the refrigerator for later.
Tips for the Best Pasta Salad
Let the pasta cool before adding the other ingredients. This helps keep the vegetables crisp and prevents the mozzarella from becoming too soft.
Cut the vegetables into similar sized pieces. This makes the salad easier to eat and gives you a little bit of everything in each bite.
Do not add too much dressing at first. You can always add a little more after mixing.
If you prepare the pasta salad ahead of time, give it another good stir before serving.
Healthy Pasta Salad Recipe
Ingredients
- 2 cups cooked short pasta (about 280 g cooked)
- 1 cup light mini mozzarella (125 g)
- 3 medium tomatoes (chopped)
- 1 cup cucumber (chopped)
- 1 medium bell pepper (chopped)
- ½ small onion (finely chopped)
- 2 tbsp corn
- 3 tbsp peas
- 1 tbsp light Miracle Whip
- 1 tbsp apple cider vinegar
- ¼ tsp herb salt
- Black pepper (to taste)
Method
- Cook the pasta according to the package instructions until al dente. Drain and let it cool completely.
- Chop the tomatoes, cucumber, bell pepper, and onion into small bite sized pieces.
- Drain the mozzarella, corn, and peas.
- Add the cooled pasta, mozzarella, tomatoes, cucumber, bell pepper, onion, corn, and peas to a large bowl.
- Add the light Miracle Whip, apple cider vinegar, herb salt, and black pepper.
- Toss everything together until all ingredients are evenly combined and coated with the dressing.
- Taste and adjust the seasoning if needed.
- Serve immediately or refrigerate until ready to eat.
Notes
- Let the pasta cool before adding the remaining ingredients to keep the vegetables crisp.
- Short pasta shapes such as fusilli, penne, farfalle, or rotini work best.
- Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
- Give the salad a good stir before serving after refrigeration.
- Nutrition information can vary depending on the pasta, mozzarella, and dressing used
Protein: 12 g
Carbohydrates: 29 g
Fat: 4 g
Substitutions and Variations
One of the best things about pasta salad is how easy it is to customize.
You can use almost any short pasta you already have at home.
Regular mozzarella can be used instead of light mozzarella, although this will change the calories and fat content.
You can also adjust the vegetables depending on what you have available. Tomatoes, cucumber, bell pepper, corn, and peas work especially well together because they give the salad a mixture of fresh, crunchy, and sweet flavors.
If you prefer a stronger dressing, add a little more apple cider vinegar, herb salt, or black pepper to taste.
What to Serve With Pasta Salad
This healthy pasta salad works well both as a main lunch and as a side dish.
It is especially good for summer meals, BBQs, picnics, or potlucks. You can also prepare a portion in advance and take it with you for lunch.
Because it already contains pasta, vegetables, and mozzarella, it is also satisfying enough to enjoy on its own.
Storage and Meal Prep
Store leftover pasta salad in an airtight container in the refrigerator.
It is best eaten within about 2 to 3 days.
Give the salad a good stir before serving because some of the dressing can settle at the bottom of the container.
For meal prep, divide the finished pasta salad between individual containers and refrigerate until needed.
Final Thoughts
This Healthy Pasta Salad Recipe is an easy option when you want something fresh, filling, and simple to prepare. The combination of pasta, crunchy vegetables, light mozzarella, and the creamy dressing makes it perfect for lunch, meal prep, summer BBQs, or as an easy side dish.
It is also easy to customize with the vegetables you already have at home, making it a great recipe to come back to throughout the summer.
If you try this Healthy Pasta Salad Recipe, I’d love to hear how you liked it. Feel free to experiment with different vegetables and seasonings and make it your own.
Hope you enjoy 🙂
Frequently Asked Questions
Can I make pasta salad ahead of time?
Yes. This pasta salad can be prepared ahead of time and stored in the refrigerator. Chilling it for a little while also gives the flavors time to combine.
What pasta is best for pasta salad?
Short pasta shapes such as fusilli, rotini, penne, or farfalle work best. Their shape makes them easy to mix with the vegetables and dressing.
Do I need to rinse pasta for pasta salad?
You do not have to, but rinsing cooked pasta briefly with cold water can help cool it quickly when making a cold pasta salad.
Can I use regular mozzarella?
Yes. Regular mini mozzarella works as well. Light mozzarella simply keeps the overall calories and fat lower while still adding protein.
Is this pasta salad vegetarian?
Yes. This recipe is vegetarian and contains mozzarella as its main protein rich ingredient.
How long does homemade pasta salad last?
Stored in an airtight container in the refrigerator, this pasta salad is best eaten within about 2 to 3 days.
