This recipe made a HUGE batch of vegetable pasta salad – about 16 cups! The binder was made from greek yogurt and was perfectly sticky (and healthy!)
Most of the recipe was just estimated. You can play around with all of the parts to make your own style:
1) 16 oz package cooked bowtie pasta (my desire for bowtie shape outweighed my desire for whole wheat pasta)
2) Veggies of your choice
- 2 zucchini, chopped + cooked
- 1/2 red bell pepper, chopped + cooked
- 1 cubanelle pepper, chopped + cooked
- 1 bag mixed green beans, halved + cooked
- 1.5 cups frozen peas, thawed
- 1 cup cherry tomatoes, halved
3) Dressing:
- 1 cup Fage
- 2 tbsp dijon mustard
- 1/2 tsp paprika
- 3 tbsp fresh dill
- S + P to taste
Toss all together! I roughly estimated the salad to be about 125 kcal per cup, give or take 25.
