Pasta salad with vegetables and yogurt dressing (Edit recipe)

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This delicious pasta salad is perfect for a light meal on a summer day. This dish is also rich in vitamins and it becomes even healthier if you use whole wheat pasta. People with lactose intolerance can use vegan yogurt for the dressing. And people with gluten intolerance can use gluten free pasta.

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PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 4

Ingredients

300 grams Pasta
1 Cucumber
150 grams Tomato, Cherry
100 grams Frozen Corn
100 grams Peas, Frozen
150 grams Yogurt, Plain
1 Tbsp Lemon Juice
1 Tbsp Dijon Mustard
1 clove Garlic
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the pasta, the corn and the peas.
Meanwhile slice the cucumber and halve the cherry tomatoes
Mix the yogurt with the lemon juice and the garlic.
Put the pasta and the vegetables in a bowl, mix and season with salt and pepper.
Put the salad in salad bowls and top with the yogurt yogurt dressing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	352
Fat:	5 g
Carbohydrates:	26 g
Protein:	47 g
Cholesterol:	1 g
Sodium:	820 mg
Fiber:	6 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.