PASTA SALAD WITH GREEK YOGURT RECIPES
GREEK YOGURT CHICKPEA SALAD — LET'S DISH RECIPES
This protein packed chickpea salad features a Greek yogurt dressing, the crunchy of chopped celery and plenty of fresh herbs. It's the perfect healthy lunch or light dinner.
Provided by Danelle
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the yogurt, mayonnaise, lemon juice and mustard. Stir in the dill and parsley.
- Add the chickpeas to a large bowl and lightly mash some of the chickpeas with a fork. Stir in the celery and green onions.
- Pour the yogurt mixture over the salad and toss to coat well. Season with salt and pepper, to taste. Salad may be served immediately, otherwise refrigerate until ready to serve.
Nutrition Facts : Calories 109 calories, CarbohydrateContent 10 grams carbohydrates, CholesterolContent 4 milligrams cholesterol, FatContent 6 grams fat, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 138 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 5 grams unsaturated fat
QUICK AND EASY PASTA SALAD - INSPIRED TASTE
This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.
Provided by Adam and Joanne Gallagher
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
- While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
- Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.
Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, FatContent 19.1g, SaturatedFatContent 5.1g, CholesterolContent 18.3mg, SodiumContent 507.1mg, CarbohydrateContent 36.6g, FiberContent 2.3g, SugarContent 2g, ProteinContent 11.7g
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