Healthy Vegetable Pasta Salad
Pasta salad with crunchy and flavorful vegetables. Dressed with a lemon dill avocado mayonnaise sauce.
Servings: 8
Calories: 210kcal
Equipment
- Medium pan
- Covered Dish
- Whisk
Ingredients
- 8 oz pasta elbow, cooked
- 1/3 cup carrot shredded or finely chopped
- 1/3 cup celery finely chopped
- 1/4 cup green onion chopped
- 1/3 cup green pepper cinely chopped
- 2 radishes thinnly sliced, julienned
- 1/2 cup zucchini shredded
Dressing
- 1/2 cup avocado mayonnaise
- 2 tbsp Greek yogurt low-fat
- 2 tsp vinegar white wine
- 1 tsp lemon juice
- 1/4 tsp dill dried
- 1/4 tsp salt
Instructions
- Cook basta in boiling water per package directions. Run under cold water. Drain. Set aside.
- Chop and shred vegetables. Add to a large bowl.
- Whisk mayonnaise and Greek yogurt in a bowl.
- Whisk in vinegar, lemon, dill, and salt.
- Add dressing to vegetables. Toss lightly. Transfer to a covered dish. Refrigerate for at least 3 hours.
- Remix salad prior to serving.
Notes
Serving Size = 3/4 cup