Pasta Salad with Creamy Chive Dressing
- Total Time
This lemony salad is just the cooling antidote to a hot summer evening. We use fusilli pasta because its curves catch every bit of the delicious dressing.
plain fat free yogurt2 Tbsp
chives1 tsp, fresh, snipped
fresh lemon juice1 tsp
lemon zest½ tsp, grated
table salt½ tsp
black pepper¼ tsp, freshly ground
uncooked whole wheat pasta4 oz, (about 2 cups) fusilli variety
yellow summer squash1 medium, sliced
sweet red pepper(s)1 medium, seeded and diced
fresh cherry tomato(es)6 medium, halved
basil8 leaf/leaves, fresh, thinly sliced
- Combine the yogurt, chives, lemon juice, lemon zest, salt, and pepper in a small bowl. Refrigerate, covered, until the flavors are blended, at least 1 hour.
- Cook the fusilli according to package directions adding the squash to the pot during the last minute of cooking. Drain the fusilli and squash and rinse under cold water. Place in a large serving bowl; add the bell pepper and tomatoes. Whisk the yogurt dressing, pour over the pasta mixture, and toss to coat. Garnish with the basil leaves. Yields about 1 1/4 cups per serving.