Italian Pasta Salad II

Toss a zesty Italian yogurt dressing with tomatoes, zucchini and pasta for a colorful and delicious salad.


6 servings


1 (7 ounce) package elbow or other macaroni (about 2 cups)
2 cups fat free plain yogurt (from 2-pound container)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
3/4 teaspoon garlic salt
1 medium onion, finely chopped (1/2 cup)
1/2 cup sliced ripe olives
2 medium tomatoes, cut into 1/4-inch slices (1 1/2 cups)
1 medium zucchini, cut into 1/4-inch slices (2 cups)


Cook, drain and rinse macaroni as directed on package.

In large bowl, mix yogurt, cheese, Italian seasoning, garlic salt and onion. Stir in macaroni. Add remaining ingredients; toss.

Estimated Time

Preparation Time: 10 minutes
Total Time: 20 minutes

Additional Information

Make sure you thoroughly drain the cooked pasta. Excess water will dilute the yogurt sauce.

Love cheese? Add 1/3 cup grated Romano cheese for an ultimate cheesy flavor.


Cover and refrigerate any remaining salad.

Nutritional Information

Amount per serving: Calories 250 (Calories from Fat 35), Total Fat 4 g (Saturated Fat 1 1/2 g, Trans Fat 0 g), Cholesterol 5 mg; Sodium 510 mg; Total Carbohydrate 40 g (Dietary Fiber 3 g, Sugars 9 g), Protein 13 g; Exchanges: 2 Starch; 2 Vegetable; 1/2 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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