Herbed Tricolor Pasta Salad
Yield
4 servingsPrep
20 minCook
12 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
yogurt, plain
|
|
| ¾ | cup |
mayonnaise
|
|
| 1 ½ | tablespoon |
white wine vinegar
or to taste |
|
| ¾ | cup |
parsley leaves
minced fresh |
|
| 1 | large |
red onion
quartered and sliced |
|
| ¾ | cup |
herbs
fresh, basil, dill, etc. |
* |
| 1 ½ | lbs |
pasta, tricolor
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
yogurt, plain
|
|
| 177 | ml |
mayonnaise
|
|
| 23 | ml |
white wine vinegar
or to taste |
|
| 177 | ml |
parsley leaves
minced fresh |
|
| 1 | large |
red onion
quartered and sliced |
|
| 177 | ml |
herbs
fresh, basil, dill, etc. |
* |
| 1.5 | lbs |
pasta, tricolor
|
* |
Directions
In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion and herbs.
Cook pasta until tender, about 12 minutes.
Drain pasta and rinse with cold water.
Drain and toss with dresssing and salt and pepper to taste.
Salad may be made 4 hours ahead and chilled, covered.
If pasta absorbs dressing while standing, toss with about 3 tbsp warm water.
