Lightened Up Creamy Pasta Salad
This lightened up, healthier version on the popular summer creamy pasta salad is perfect for the upcoming grilling season and summer potlucks.
Servings: 10 serves
Calories: 80kcal
Ingredients
- 2 cups dry whole wheat rotini pasta the swirly pasta
- 1 ½ cups greek yoghurt full fat
- 1 tablespoon red wine vinegar
- 1 ½ teaspoon coconut sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup milk (less or more if needed)
- 3 tablespoon pickle juice from sweet/spicy pickles to taste
- 1 red bell pepper finely chopped
- ⅓ cup spanish black olives finely chopped.
- 5 baby dill pickles diced
- 3 whole green onions sliced finely
Instructions
- Cook the pasta according to package instructions. Drain and rinse well under cold water, set aside and allow to cool completely
- In a large bowl, whisk together the yoghurt, red wine vinegar, coconut, sugar, salt, and pepper until well combined. Add in the milk and pickle juice, until the mixture is pourable
- To the yoghurt mixture, add in the chopped red peppers, olives, pickles and green onions. Taste and adjust according to your own likes (i.e. I always add more pickles)
- Once the pasta has cooled completely, add it into the bowl with the other ingredients and stir well. Pop the salad into the fridge and allow to cool for about 2 hours before serving. The longer you leave it, the thicker and creamier the dressing will become
Notes
Make sure you allow to cool before serving, or it won't be creamy enough.
Nutrition
Calories: 80kcal | Carbohydrates: 12.1g | Protein: 2.6g | Fat: 2.4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Fiber: 0.9g | Sugar: 3.2g