Description
When you want a classic tasting deliciously creamy pasta salad, but you’re hoping to skip the excess calories, turn to this blue ribbon recipe! This healthy pasta salad is made with loads of fresh vegetables and a zippy Greek yogurt dressing.
Ingredients
Units
Scale
- 1 pound pasta
- 2 cups tiny broccoli florets
- 1 cup plain Greek yogurt or light sour cream
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon coarse grain or brown deli mustard
- 2 teaspoons agave, honey or sugar
- 2 teaspoons chopped tarragon or dill
- 1 1/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground pepper
- 2 green onions or 1 shallot, minced
- 1 1/2 cups diced bell peppers, any color or a blend
- 3/4 cup frozen sweet peas, thawed
- 1/4 cup sliced ripe black olives
- 3 strips crumbled cooked bacon, optional
Instructions
- Bring a large pot of generously salted water to a boil. Add pasta, stir well and set a timer for 1 minute less than the package instructions indicate for al dente. Add broccoli and cook for 1 minute. Drain well and rinse with cold water.
- Whisk yogurt (or sour cream), mayonnaise, vinegar, mustard, agave, herb, salt and pepper.
- Add the drained pasta and broccoli, green onion (or shallot), bell pepper, peas, olives and bacon (if using) to the dressing and toss to combine. Serve immediately or chill.
Notes
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- Make Ahead: It can be made ahead 2 days in advance. If prepping further ahead, up to4 days, mix the pasta with the dressing but keep the stir-ins and veggies separate. Taste and adjust seasoning before serving.
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- To Store: Cover the bowl with plastic wrap or foil or transfer to a resealable container. Keep refrigerated.
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- Leftovers can be enjoyed for up to four days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 288
- Sugar: 5 g
- Sodium: 413
- Fat: 11 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 10 g