This vibrant and fresh flavoured pasta salad is packed with antioxidant-rich veggies and the pasta is a low in sodium and carbohydrate and also balancing the meal well.
In a salad bowl, add the boiled and drained pasta.
Add 1/8 cup each of diced yellow, red and green capsicum,
and 1/8 cup of chopped cherry tomatoes.
Season with 1/8 tsp salt and 1/4 tsp of black pepper powder.
Drizzle 1 tsp of olive oil and toss the salad.
Sprinkle pomegranate seeds for a nutritional twist.