You can’t go wrong with pasta salad! Pasta salad tastes so good it meets anyones’s taste – at any time. Day or night ;-). As a side-dish at the BBQ as well as a main dish.
A pasta salad is perfect for prepping a dish. If you prepare the salad for later – just add the dressing right before serving it. With fresh vegetables and the light yogurt dressing you get a tasty lunch.
For the yogurt dressing I used some rice vinegar. Its sweet sour taste fits perfectly to this salad and brings up all the other flavours. Alternatively to rice vinegar you can also use white balsamic vinegar. Or you also can use lemon juice to add some sourness.
Depending on your taste if you want your salad more hearty you can use plantbased mayonnaise instead of yogurt. Yogurt dressing is the light version but still creamy in its consistance. The dressing itself tastes a little sour but combined with the pasta and the vegetables it tastes very good. Creamy, sour and salty.
Recipe (3 Persons):
150g green peas, frozen
4 carrots(ca. 270g)
4 spring onions
1 sweet pepper
10 tbsp plantbased yogurt
3 tbsp olive oil
5 tbps rice vinegar (or white balsamic vinegar)
½ tsp salt & ½ tsp pepper (to your own taste)
Cook the pasta in salted water until it gets “al dente”.
Heat the frozen peas in a pot with some water and cook them until they get soft. Let them cool before you add them to the salad bowl.
During this time wash the carrots and grate them.
Peal the cucumber and remove the core. Chop the cucumber into small cubes.
Chop off the ens of the spring onions and slice them into half. Remove the top-layer and cut the rest into small slices.
Also chop the sweet pepper into small pieces.
Remove the water from the “al dente” pasta and add them to the salad bowl. When the pasta is cooled down you can add all the vegetables.
Mix the yogurt dressing: Mix up yogurt, olive oil, vinegar, salt and pepper carefully.
Finally mix pasta, vegetables and yogurt dressing in the big salad bowl. Season it to your own taste. Eventually you have to add some more salt or / and pepper.
Ready to eat!
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