Annette’s Pasta Salad

Difficulty | Serves 8 as a side dish | Book 4

healthy low fat pasta salad recipe by Annette Sym. Symply Too Good To Be True recipes.

2 cups macaroni pasta
1 whole egg
½ cup 97% fat-free mayonnaise
2 tablespoons finely grated parmesan cheese (Kraft®)
½ teaspoon crushed garlic (in jar)
90g bacon short cut diced
cooking spray
½ cup frozen corn kernels
3 shallots sliced
1 cup mushrooms sliced

Per serve
Kilojoules737 (cals 176)
GI RatingLow


  1. Cook pasta as directed on packet. Rinse well and leave to one side.
  2. Bring a small saucepan ¾ filled with water to boil, once boiling place egg in and boil for 4 minutes.
  3. Rinse egg under cold water for a few minutes to cool slightly. Shell egg, leave to one side.
  4. Combine egg with mayonnaise and parmesan cheese using a stick blender until smooth.
  5. Sauté garlic and bacon in a small non-stick frypan that has been coated with cooking spray until browned.
  6. Microwave corn in a little water for 2 minutes, drain.
  7. Combine pasta, mayonnaise dressing, bacon mix, corn, shallots and mushrooms in a medium size mixing bowl and folding ingredients together well. Refrigerate.

Note: An adapted version of this recipe is also in Cooking for 1 or 2 people

Not suitable to be frozen.

Dietitian's tip

This pasta salad has lots of low glycaemic ingredients.

Related Products