This pasta salad is a week night staple in our house during the summer. The dressing is deliciously creamy but the addition of yogurt makes it somewhat healthy.
To make this salad work as a meal, I load it up with lots of veggies and leftover meat if I have it.
1 cup plain, low fat yogurt
1/2 cup mayonnaise
1 lemon, juiced
2 teaspoons salt
1 teaspoon pepper
1 tablespoon fresh chives
2 tablespoons fresh parsley
1 pound pasta
1 cup carrots, chopped
1 red pepper, diced
2 large bunches of broccoli, chopped
1 cup frozen peas
Whisk together the yogurt, mayonnaise, lemon juice and herbs in a large bowl.
Cook the pasta in a large pot of salted water according to the package directions. Add the broccoli to the pot for the last three minutes of the cooking time. Drain the pasta and broccoli, allow to cool slightly and then combine with the dressing. Mix well.
Add the remaining vegetables, mix well and refrigerate for at least an hour to allow the flavors to blend. Check for seasonings and serve.
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