In an attempt to make up for the delicious cookies I have been eating lately and to fill up on some nutrients I decided to make a colorful Vegetable Pasta Salad. This is usually something we have in the summers but I had this vision of a colorful salad today and decided to expand it into a pasta salad. Most pasta salad recipes will tell you to dress the salad with a combination of mayonnaise and sour cream, or maybe only mayonnaise. I however despise mayonnaise. I’ve never really liked it and the only time I eat it is in the sauces we have with our New Year’s Eve Fondue. But that’s about it.
This Vegetable Pasta Salad is dressed with a creamy herb dressing made out of low fat yogurt and pesto. It tastes great, gives you the right amount of creaminess and is a much lighter version of any conventional mayonnaise based salad dressing.
Vegetable Pasta Salad
You will need:
- 200g wholewheat pasta (I used penne)
- 1/3 cup low fat yoghurt
- 2 tbsp. pesto
- salt, pepper
- 1 large carrot, peeled
- 2 tomatoes
- 2 bell peppers
- 1 cup baby spinach
- spring onion
- Start by cooking the pasta.
- In the meantime cut the vegetables (carrot, tomatoes, bell pepper and spinach) into smaller pieces and put them all into one large bowl.
- Once the pasta is cooked, drain and cool it off under cold running water.
- Add the pasta to the bowl of cut vegetables.
- Add the yogurt and pesto and mix well. Season with salt and pepper and garnish with spring onion.
I love how colorful this is salad is. It makes it taste sooo much better!
I’m having clementines for dessert. They are my absolute favorite fruit in the winter and I love how sweet they are.