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WW – Light pasta salad with peppers and mushrooms

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Ingredients for 4 servings:

  • 250 g pasta
  • 2 cans of mushrooms, whole heads
  • 1 red bell pepper(s)
  • 4 m.-sized tomatoes
  • 1 onion(s)
  • 200 g low-fat yogurt
  • 1 tbsp tomato ketchup
  • salt and pepper
  • Sugar
  • chives

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta in plenty of salted water until al dente. Drain the mushrooms and halve them. Wash, trim, and dice the peppers and tomatoes. Finely dice the onion. Mix everything together. For the dressing, mix the yogurt with the ketchup, season with salt, pepper, a little sugar, and the chives, and combine with the other ingredients.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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