Description
A refreshing pasta salad with a creamy yogurt dressing. Perfect for picnics, lunches, or light dinners.
Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
Instructions
- Cook pasta according to package instructions. Drain and let cool.
- In a bowl, mix yogurt, lemon juice, olive oil, garlic, salt, and pepper to make the dressing.
- Add cooled pasta to the dressing and toss to coat.
- Add cherry tomatoes, cucumber, red onion, and parsley. Mix well.
- Chill for at least 30 minutes before serving.
Notes
- Use whole wheat pasta for extra fiber.
- Add grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook (after pasta is cooked)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg
Keywords: pasta salad, yogurt dressing, vegetarian, easy recipe