Pasta Salad with Tomatoes, Peppers, and Olives
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 8
  • 8 ounces bow-tie pasta, preferably whole-grain
  • 1 cup cherry tomatoes
  • 1 medium orange or yellow bell pepper
  • 1 medium cucumber
  • ½ cup pitted canned black olives
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup light mayonnaise
  • ½ teaspoon grated lemon zest
  • ¼ teaspoon onion powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  1. Bring 4 quarts water to a boil in a large pot over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 12 minutes. Drain completely (do not rinse) and place in a large bowl.
  2. While the pasta is cooking, halve the cherry tomatoes lengthwise. Cut the bell pepper in half, discard the seeds, and cut into ½-inch dice. Peel the cucumber and cut in half lengthwise, remove the seeds, and slice into half-moons. Halve the olives lengthwise.
  3. In a small bowl, combine the yogurt, mayonnaise, lemon zest, onion powder, salt, and pepper. Add the yogurt mixture and the vegetables to the pasta and toss to evenly coat.
Nutrition Information
Serving size: 1 cup Calories: 161 Fat: 4 grams Saturated fat: 0 grams Carbohydrates: 25 grams Sugar: 3 grams Sodium: 153 grams Fiber: 2 grams Protein: 5 grams Cholesterol: 3 milligrams
Recipe by Toby Amidor Nutrition at