Pasta Salad Primavera
CATEGORIES
INGREDIENTS
  • 2 tbsp grated parm cheese (I used ½ cup shredded parm mixture)
  • 1 tbsp red-wine vinegar (more to balance out yogurt)
  • 1 tsp grated lemon zest (I substituted a smidge of lemon extract instead because I am lazy)
  • 4 tsp olive oil (more to balance out yogurt)
  • 1 garlic clove, minced
  • 1/2 tsp salt (I left this out)
  • 1/4 tsp pepper
  • 2 cups cooked rotelle
  • 1 cup small broccoli florets, steamed to tender-crisp
  • 1 cup small cauliflower florets, steamed to tender-crisp
  • 12 cherry tomatoes, halved
  • 1/4cup shredded fresh basil
  • 1/2 red onion, finely chopped (I recommend less)
  • 1 small container of plain fat-free yogurt
DIRECTIONS
  1. Prep dressing in small bowl by adding cheese, vinegar, lemon zest, oil, garlic, salt and pepper. Get to desired consistency/taste with vinegar, oil and yogurt.
  2. In large bowl, combine pasta, broccoli, cauliflower, tomatoes, basil and onion. Drizzle with dressing; toss to coat. Refrigerate, covered, until chilled, at least 1 hour.
  3. Original recipe had a points value of 3.