Ingredients:
- 375 grams dry Carbe Diem elbow noodles
- 50 grams shredded carrots
- 90 grams diced celery
- 185 grams diced red bell pepper
- 150 grams diced red onion
- 1.5 tsp sea salt
- 3-4 T red wine vinegar
- 1-2 T yellow mustard
- 1/4 tsp black pepper
- 120 grams nonfat Greek yogurt
- 100 grams Avocado Mayo
- 74 grams monk fruit (if you like your pasta salad a little sweet)
Instructions:
- Cook pasta according to package directions and cool.
- Finely dice vegetables
- Combine sea salt, vinegar, mustard, pepper, yogurt, mayo and monkfruit.
- Add pasta and veggies to sauce. Stir to combine
- Divide into 6 equal servings. I like to top this with grilled chicken to make it meal. Olives are a good addition as well.
Macros Per Serving:
Calories: 277
Fat: 13.5
Protein: 11.7 grams
Net Carbs: 35 grams
Fiber: 28 grams. ** If you’re not used to eating a lot of fiber, this is a lot, and it could cause some discomfort so start with 1/2 a serving and see how you do.
Recent Comments