YOGURT PASTA SALAD
- Serves:4-6
Ingredients
For the salad:
2 cups uncooked pasta (fusilli, penne, or bowtie)
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
½ green bell pepper, finely diced
1 small cucumber, diced
10-12 cherry tomatoes, halved
1 medium carrot, shredded
3–4 scallions (green onions), chopped
For the dressing:
¾ cup Nanak Dahi
2 tablespoons olive oil
1-2 tablespoons lemon juice
1-2 teaspoons honey
½ teaspoon garlic powder
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt & black pepper to taste
METHOD TO PREPARE
Boil pasta in salted water until al dente. Drain and rinse under cold water. Set aside to cool completely.
In a small bowl, whisk together yogurt, olive oil, lemon juice, honey, garlic powder, dill, parsley, salt, and pepper.
In a large mixing bowl, combine the cooked pasta and chopped vegetables.
Pour the herb yogurt dressing over the salad and toss gently until everything is evenly coated.
Chill in the refrigerator for 15–30 minutes to let the flavors come together. Serve cold.
