Go Back
Colorful pasta salad with vegetables and mozzarella cheese.

Healthy Pasta Salad Recipe

This healthy pasta salad recipe is fresh, creamy, and easy to make with pasta, light mozzarella, colorful vegetables, and a simple creamy dressing. Perfect for lunch, meal prep, BBQs, or an easy summer side dish.
Print Recipe Pin Recipe
Prep Time 15 hours
Cook Time10 hours
Total Time25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 210kcal
Ingredients Method

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

  1. Cook the pasta according to the package instructions until al dente. Drain and let it cool completely.
  2. Chop the tomatoes, cucumber, bell pepper, and onion into small bite sized pieces.
  3. Drain the mozzarella, corn, and peas.
  4. Add the cooled pasta, mozzarella, tomatoes, cucumber, bell pepper, onion, corn, and peas to a large bowl.
  5. Add the light Miracle Whip, apple cider vinegar, herb salt, and black pepper.
  6. Toss everything together until all ingredients are evenly combined and coated with the dressing.
  7. Taste and adjust the seasoning if needed.
  8. Serve immediately or refrigerate until ready to eat.

Notes

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
 
Nutrition per Serving
Calories: 210 kcal 
 Protein: 12 g
 Carbohydrates: 29 g
 Fat: 4 g