Meatless Monday- Cold pasta salad with yogurt sauce

Ever stuck in a situation where the weather is unbearably hot to cook anything elaborate but you want to enjoy more than just a toasted bread for a meal? How about a comforting bowl of pasta instead? Yum right !! Taking a smart route today and making a quick, easy peasy cold pasta salad which can be fixed in 15 minutes flat and can be made ahead of time ! Presenting Cold Pasta Salad with Yogurt Sauce.

I am a big pasta lover… give me pasta daily and i would never complain. I am always hunting for ideas to concoct a new flavour pairing or create interesting sauces which would make my pasta shine. My all time favorite is my  Creamy Tomato Pasta. This time though, i decided to take a new route. The inspiration came from this one pasta salad which i tried a couple of weeks back.

I was visiting a friend and she served this one cold pasta salad which looked pretty uch like the one i have here to share with you all. She served it as an appetizer but i ended up stuffing myself with it. It was delicious to core !! Today, as i was boiling pasta to make myself some, i thought of re-creating her recipe. I quickly gave her a call and she told me that she had just mixed a couple of Mayo and ranch dressings to make the base. It sounded really easy to make but since i do not like to use calorie laden Mayo, i felt a little dis-heartened. With a slight disappointment, i gave up the idea of a cold salad and opened the refrigerator to take out tomatoes for marinara sauce. Right in front of me, was a tub of Greek yogurt. Ah, i got the perfect idea to re-create the magic on a healthy note.

Cold pasta salad with yogurt sauce

Cold pasta salad with yogurt sauce

  • Servings: 4-5
  • Difficulty: easy
  • Print

pasta salad copyIngredients

  • 500 gms dried pasta (i chose Farfalle but u can pick any)
  • Water for boiling the pasta
  • 1 cup bell peppers (red/ yellow/ orange or mixed, finely chopped)
  • 1/2 cup corn kernels, boiled
  • 1/2 cup spring onion, finely chopped
  • Salt to taste
  • Black pepper to taste

Yogurt Dressing

  • 1 cup Greek yogurt or hung yogurt
  • salt to taste
  • Black pepper to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tablespoon parsley, finely chopped
  • 2 tsp vinegar
  • 1 tablespoon Olive oil
  • 1 tsp Dijon mustard
  • 1 tablespoon honey

Method

  1. Boil a pot of water and to it add in some salt and the uncooked pasta. Boil till al-dente. Drain and keep aside.
  2. Now, we will prepare the yogurt dressing. In a bowl, add in all the ingredients for the dressing and mix well till homogeneous.
  3. For assembling the salad, pour the dressing over cooked pasta. Add in the chopped bell peppers, corn kernels and spring onions. Adjust salt and pepper as needed. Mix well.
  4. Refrigerate for atleast an hour before serving. Serve cold.

Isn’t that too good now to ignore? I prepared just a little this first time as i was not sure if my family would approve of it but not only did they love it, i was told to make it again the next day 🙂 I am now totally spiked to try out more flavour pairings for cold pasta salads.

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6 Comments

  1. This looks stunning! I love the farfalle, they create such a wonderful texture!

  2. Pingback: Yogurt dip with honey & Sriracha | Divine Spice Box

  3. Pingback: Meatless Monday – Creamy Tomato Basil Capellini | Divine Spice Box

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