Lemon Pepper Pasta Salad by EatWell Exchange
6 Points, Weight Watchers
Ingredients
8 oz small shells pasta
2 Tbsp fresh lemon juice
1/4 cup olive oil
1/4 tsp dried basil
1 tsp dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/4 cup parsley, chopped
10 oz zucchini, chopped
1/2 tsp lemon pepper
1 cup canned corn, drained
2 cups grape tomatoes, cut into halves
1/4 cup, red onion, finely chopped
1 i avocado, diced
Directions
Cook the pasta in a large pot of salted, boiling water, according to package instructions. Drain the pasta in a colander, rinse briefly with cool water and drain it again.
In a medium bowl or jar, combine the lemon juice, lemon zest, olive oil, basil, mustard, salt, pepper, garlic powder, and chopped parsley. If using a bowl, whisk the ingredients together. If using a jar, seal the lid and shake until combined. Set the vinaigrette aside.
Coat a medium nonstick skillet with cooking spray. Add the zucchini and lemon pepper seasoning. Sauté on medium heat until tender, stirring occasionally. Set aside and let cool.
In a large bowl, combine the pasta, zucchini, corn, grape tomatoes, and red onion. Add the dressing and toss. Gently fold in the avocado to combine. Before serving, season with a pinch of salt.
Nutrition
6 smart points