Yogurt-Pesto-Pasta Salad

Blogger Lauren Keating of Healthy-Delicious.com uses Greek yogurt to make a creamy dressing for this salad.

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Prep Time 20 min
Total Time 20 min
Servings 4

Ingredients

1: package fusilli pasta (16 oz)

1: bunch (about 3/4 lb) fresh asparagus spears, trimmed, cut into 1-inch pieces

2: tablespoons olive oil

2: containers (6 oz) Yoplait® Greek plain yogurt

2: tablespoons pesto paste

: Black pepper

1: pint (2 cups) grape tomatoes, halved

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Directions

1 Cook pasta as directed on package. Two minutes before pasta is done, add asparagus to saucepan.
2 When pasta is al dente, drain. Immediately rinse pasta with cold water; transfer to large serving bowl. Stir in oil.
3 In medium bowl, stir together yogurt and pesto paste. Season with pepper.
4 Stir dressing and tomatoes into pasta. Serve immediately.

EXPERT TIPS

Expert Tips

Pesto paste, sold in a tube, contains less oil than prepared basil pesto.

This salad is best served immediately after it’s dressed. If you want to make it ahead, add the tomatoes to the oiled pasta and asparagus in one bowl; refrigerate. Refrigerate the dressing in another container. Combine just prior to serving.

Got questions? Our experts have the answers. Ask Betty now.