Our satisfying pasta salad showcases asparagus and a creamy yogurt and pesto dressing
package fusilli pasta (16 oz)
bunch (about 3/4 lb) fresh asparagus spears, trimmed, cut into 1-inch pieces
tablespoons olive oil
oz Yoplait® Greek 100 plain yogurt (from 2-lb container)
tablespoons pesto paste
pint (2 cups) grape tomatoes, halved
Cook pasta as directed on package. Two minutes before pasta is done, add asparagus to saucepan.
When pasta is al dente, drain. Immediately rinse pasta with cold water; transfer to large serving bowl. Stir in oil.
In medium bowl, stir together yogurt and pesto paste. Season with pepper.
Stir dressing and tomatoes into pasta. Serve immediately.
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 PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.