Greek Pasta Salad
A cool and tangy pasta salad that works well at picnics — it's yogurt based instead of mayonnaise based.
Ingredients:
Dressing:
- 1 1/2 c. yogurt
- 1/3 c. white wine vinegar
- 5 crushed cloves of garlic
- 2 T dill
- 1/2 tsp. salt
- 1/2 tsp. pepper
|
Salad:
- 1 cup orzo or pasta, cooked and cooled
- 1/2 red bell pepper
- 1 English cucumber (or regular cucumber, seeded) diced
- 1/2 can artichoke hearts, drained and quartered
- 1/4 c. shredded carrot
- 2 stalks celery, chopped
- 1/2 red onion, diced
- 1/4 c. roasted red bell pepper, sliced
- 1/4 c. sundried tomato packed in oil, chopped small
- 1 can garbanzo beans, drained and rinsed
- 1/2 c. pitted olives (optional)
- 1/2 c. fresh baby spinach, chopped
- 1/4 c. parsley
|
Directions:
Whisk the first few ingredients to create the dressing. Set aside.
Mix the salad ingredients together in a large bowl.
Toss the salad with the dressing, and serve.
Vegetarian Recipes
|
 |
Back to the full Recipes menu
Need more interesting, healthy recipes?
I send them out every month in my newsletter. Sure, you get a bit of design info as well — but, the recipes are well worth it!
Get Recipes
| |
|
