Elevate your summer gatherings with this vibrant and protein-packed pasta salad! A delightful medley of fresh vegetables and a tangy, herb-infused dressing creates a light yet satisfying dish, perfect as a side or a flavorful vegetarian main course.

Follow The Directions

01

Step

38 mins

Bring a large pot of lightly salted water to a rolling boil. Add the elbow macaroni and cook according to package directions, about 8 minutes, until al dente. Drain immediately, rinse thoroughly with cold water to stop the cooking process, and drain again. Refrigerate for at least 30 minutes to chill completely. (38 minutes)

02

Step

5 mins

In a medium bowl, whisk together the yogurt, extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, and dried dill weed until well combined. Season generously with salt and freshly ground black pepper to taste. (5 minutes)

03

Step

7 mins

In a large bowl, combine the chilled pasta, chopped broccoli florets, red and yellow bell peppers, onion, snap peas, mushrooms, and baby carrots. Pour the prepared dressing over the pasta and vegetables, and mix gently but thoroughly to ensure everything is evenly coated. (7 minutes)

For an extra layer of flavor, toast the dried oregano in a dry pan over medium heat for 1-2 minutes before adding it to the dressing.
Feel free to customize this salad with your favorite vegetables or protein sources! Grilled chicken, chickpeas, or cubed cheese would be delicious additions.
To prevent the pasta from absorbing too much dressing, add it gradually and toss until just coated. You can always add more if needed.
This salad is best served chilled, allowing the flavors to meld together. Prepare it ahead of time for easy entertaining!
For a creamier dressing, use Greek yogurt.

Adriana Farrell

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