Yogurt Pesto Pasta Salad

Yogurt Pesto Pasta Salad

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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) Greek plain yogurt
2
tablespoons pesto paste
Black pepper
1
pint (2 cups) grape tomatoes, halved
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.