Weight Watchers Pasta Salad with Sweet Potatoes
This fall salad makes a great side dish!
Ingredients
- Salad Ingredients:
- 1 medium peeled sweet potato cut into ½-inch pieces
- Salt and black pepper to taste
- 3 cups tri-colored pasta uncooked
- 3 cups broccoli chopped to about 1-inch pieces
- ¼ cup dried cranberries
- 3 tablespoon pine nuts toasted
- ¼ cup red onion thinly sliced
- Poppy Seed Dressing Ingredients:
- ½ cup non-fat Greek yogurt plain
- ¼ cup water
- 1 tablespoon maple syrup
- 1 teaspoon apple cider
- 1 teaspoon Dijon mustard
- 1 tablespoon poppy seeds
- 1 teaspoon onion powder
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Put the sweet potato pieces on the prepped baking sheet.
- Spray the sweet potatoes pieces with cooking spray and season with salt and pepper.
- Roast for 25-30 minutes and them remove from oven and set aside to cool.
- Follow the pasta package directions and cook the pasta until it is al dente. Drain the pasta and set it aside to cool.
- Pour the pasta into a large bowl. Add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions to the bowl of pasta.
- To make the poppy seed dressing, in a small bowl, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper; stir well with a whisk to combine.
- Pour in the poppy seed dressing and stir until ingredients are evenly coated.
- Cover and refrigerate for at least an hour.
Video
Nutrition
Calories: 284kcalCarbohydrates: 54gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 127mgPotassium: 312mgFiber: 4gSugar: 6gVitamin A: 2815IUVitamin C: 21mgCalcium: 53mgIron: 1mg
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