Description
A vibrant pasta salad bursting with fresh herbs and creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 2 cups tubular pasta (penne or rotini)
- 1 cup Greek yogurt or sour cream
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 cup chopped fresh herbs (basil, parsley, chives)
- 2 cups sliced mushrooms (cremini or button)
- Cherry tomatoes, halved
- Cucumbers, diced
- Bell peppers, diced
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package directions until al dente. Drain and rinse with cold water.
- In a medium bowl, combine Greek yogurt, olive oil, lemon juice, salt, pepper, minced garlic, and chopped herbs. Blend until smooth.
- In a skillet over medium heat, sauté sliced mushrooms in olive oil until golden brown. Remove from heat and let cool.
- In a large mixing bowl, combine pasta, sautéed mushrooms, and diced vegetables. Pour dressing over and toss until coated.
- Chill in the refrigerator for at least 1 hour before serving.
- Before serving, toss again and adjust seasoning. Garnish with extra herbs or cheese if desired.
Notes
For a vegan version, swap Greek yogurt for silken tofu. Keep dressing separate until just before serving for fresher flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta salad, green goddess, vegetarian, summer recipes, fresh herbs