12 Aug Pasta Salad with Tomatoes, Peppers, and Olives
Pasta Salad with Tomatoes, Peppers, and Olives
By: Toby Amidor
Nutrition Information
- Serves: 8
- Serving size: 1 cup
- Calories: 161
- Fat: 4 grams
- Saturated fat: 0 grams
- Carbohydrates: 25 grams
- Sugar: 3 grams
- Sodium: 153 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 3 milligrams
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Ingredients
- 8 ounces bow-tie pasta, preferably whole-grain
- 1 cup cherry tomatoes
- 1 medium orange or yellow bell pepper
- 1 medium cucumber
- ½ cup pitted canned black olives
- ¼ cup nonfat plain Greek yogurt
- ¼ cup light mayonnaise
- ½ teaspoon grated lemon zest
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Bring 4 quarts water to a boil in a large pot over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 12 minutes. Drain completely (do not rinse) and place in a large bowl.
- While the pasta is cooking, halve the cherry tomatoes lengthwise. Cut the bell pepper in half, discard the seeds, and cut into ½-inch dice. Peel the cucumber and cut in half lengthwise, remove the seeds, and slice into half-moons. Halve the olives lengthwise.
- In a small bowl, combine the yogurt, mayonnaise, lemon zest, onion powder, salt, and pepper. Add the yogurt mixture and the vegetables to the pasta and toss to evenly coat.
Savita @ ChefDeHome
Posted at 21:26h, 22 JuneI’m always hunting for new ways to eat salads! Toby, this salad looks very good. I’m allergic to mayo, but I think, I will sure giving this one a try with greek yogurt. Thanks for sharing!
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