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Creamy Mediterranean Pasta Salad
Submitted by Stephie @ Eat Your Heart Out on June 18, 2012 in Pasta Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- FOR THE DRESSING:
- ½ cups Fat Free Greek Yogurt
- 2 whole Lemons, Juiced
- 3 Tablespoons Olive Oil
- 1 teaspoon Red Wine Vinegar
- 1 Tablespoon Pesto (jarred Is Fine)
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
- FOR THE SALAD:
- 8 ounces, weight Small, Shaped Pasta
- 1 can (15 Oz. Can) White Beans, Drained And Rinsed
- 1 cup Frozen Peas, Thawed
- 1 cup Oil-packed Sun-dried Tomatoes, Cut Into Strips
- ½ cups Sliced Black Olives
Preparation Instructions
Cook pasta according to package directions. Then drain, rinse and set aside in a large bowl.
While pasta is cooking, whisk together the dressing ingredients until smooth. Taste for seasoning.
Toss cooked pasta with beans, peas, tomatoes and olives. Stir in dressing until everything is fully coated. You may want to only use half of the dressing at first, adding more as necessary.
Chill for at least two hours before serving, although longer (overnight) is best to allow flavors to fully develop.
Dressing recipe adapted from The Pioneer Woman.
