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  • Luncheon Pasta Salad

    1 vote
    Luncheon Pasta Salad
    Prep: 30 min Cook: 8 min Servings: 6
    by Salad Foodie
    406 recipes
    >
    A refreshing light pasta salad for a main dish luncheon or summer potluck. I like small or medium shell pasta, but elbow, ditalini or bow tie pastas are good choices too.

    Ingredients

    • 8 ounces small or medium shell pasta (or other small pasta, elbow mac, etc)
    • 1 cup frozen green peas
    • 1/2 cup sliced celery
    • 1/4 cup sliced green onions
    • 1/3 cup sliced olives
    • 1/3 cup Greek yogurt plain
    • 1/2 cup mayonnaise
    • 2 teaspoons Dijon mustard
    • 2 teaspoons dill weed
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 2 tomatoes cut in wedges, or 1 pint cherry or grape tomatoes
    • 4 ounces cheddar cheese slices cut in 1/2" strips
    • Romaine or other lettuce leaves (optional)

    Directions

    1. Cook pasta as per package directions to al dente stage. Rinse with cool water in colander and drain well.
    2. Cook peas in small amount of water until just tender; strain off water then rinse with cool water to stop the cooking, then drain again thoroughly.
    3. Place pasta and peas in large bowl. Add celery, onions, and olives.
    4. In small bowl blend together yogurt, mayonnaise, mustard, dill weed, salt, and pepper. Add dressing to pasta and toss lightly and thoroughly to coat.
    5. Taste and adjust seasonings. (A little red pepper flakes or dash of Tabasco is good here.)
    6. Garnish or serve with tomatoes, cheese slices and/or lettuce.

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