Greek Yogurt Asparagus Pepper Pasta Salad
Servings: 6 servings
Calories: 493kcal
Served cold or at room temperature, Greek Yogurt Asparagus Pepper Pasta Salad is bound to be a new family favourite. Creamy, zingy, and cheesy, this salad is one you will want to make over and over again!
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Ingredients
- 450 grams pasta, cooked and drained (reserve 1/2 cup pasta water)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 bunch asparagus, 12-14 spears, washed and cut into 1 1/2 inch pieces
- 1 large red bell pepper, cut into 1 inch strips
- 1 large orange bell pepper, cut into 1 inch strips
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup sun dried tomatoes, roughly chopped
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 1/2 teaspoon dried red chili flakes, optional
- 1 cup Greek yogurt
- 1/2 cup pasta water
- 1 cup parmesan cheese, grated
- 1/4 cup chopped parsley
Instructions
- In a large skillet over medium heat, cook the garlic in the olive oil until light golden and fragrant.
- Add the asparagus, red and orange bell peppers, salt, and ground black pepper. Toss to combine and cook for 2 minutes.
- In the meantime, whisk together the Greek yogurt and pasta water.
- Next, add the sun dried tomatoes, oregano, basil, and dried red chili flakes, and the yogurt and water mixture. Stir to combine with the other ingredients.
- Add the cooked pasta and toss to combine. Cook together for 1-2 minutes.
- Remove from the heat. Add the chopped parsley and half of the parmesan cheese. Stir into the pasta and vegetables.
- Add the remaining parmesan cheese and toss once again.
- Serve immediately or cover and transfer to fridge to cool completely. Stir well before serving.
Nutrition
Calories: 493kcal | Carbohydrates: 70g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 497mg | Potassium: 856mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2775IU | Vitamin C: 81mg | Calcium: 292mg | Iron: 5mg