Looking for a new salad idea for your weekday meals? Try this veggie packed pasta salad made with a yogurt dill dressing. It is filled with sweet sugar snap peas, zucchini, carrots and bell pepper. This is a great salad just in time for the hot Summer days ahead.
I love cooking with fresh and bright ingredients to make a colorful dish. I find that colorful dishes are more inviting and enjoyable to eat. As a dietitian I am always encouraging my clients to include fruits and veggies wherever they can to reach the daily goal of 6 to 11 (1/2 cup) servings per day and this salad is loaded with veggies to help you meet this goal. Fruits and veggies are loaded with nutrients, fiber and phytonutrients important for health and disease prevention.
The dressing is made with lemon, yogurt, fresh dill and green onions. It is very simple to make, just whisk all ingredients together and mix with the pasta and veggies. I have also used this dressing as a veggie dip as well.
Everything in moderation! I use cheese and regular pasta in this dish and this is OKAY! The pasta is paired with a bunch of veggies and a light dressing making for a healthier option. You can use whole grain pasta if you prefer for more fiber. I used full fat cheese but kept the portion size small giving the dish the texture and saltiness it needs. A one cup portion of this pasta salad only provides 280 mg of salt.
I always meal plan and prep for the week so I have healthy options available to me throughout the busy work week. Cold salads make a great option for warmer days when I do not feel like eating a hot dish. I hope you will enjoy this easy lightened up pasta salad for your next weekly meal planning.
Veggie Pasta Salad with Yogurt Dill Dressing
Author: Brittany Sparks
Makes: 10 (1 Cup) Servings
Prep Time: 15-20 Minutes
Total Time: 20 Minutes
12 oz Dry Pasta (340 g), Cooked according to package directions
1 Cup Sugar Snap Peas, Chopped
1 Medium Yellow Bell Pepper, Diced
1 Cup Shredded Carrot
1 Cup Zucchini, Thinly Sliced
1/3 Cup Cheddar Cheese, cut into small cubes
½ cup 2% Plain Yogurt
2 Tsp Fresh Dill, Chopped
1 Tsp Lemon Zest
1 Tbsp Lemon Juice
3 Tbsp Olive Oil
½ Tsp Black Pepper
1 Tsp Salt
3 Tbsp Green Onions, Chopped
Cook the pasta according to package directions. Make sure to rinse under cold water to prevent overcooking. Set aside.
In a large bowl add the sugar snap peas, bell pepper, carrot, zucchini and cheddar cheese. Add in the cooled pasta and stir to combine.
In a small bowl whisk together all the ingredients for the dressing.
Add the dressing to the pasta and veggies and stir to combine. Best served chilled.
Serving Size (1 Cup):
Calories 202, Total Fat 6.2 g, Monounsaturated Fat 3.5 g, Saturated Fat 1.6 g, Polyunsaturated Fat 0.7 g, Sodium 281 mg, Total Carbohydrate 30 g, Dietary Fiber 2 g, Protein 6.7 g, Potassium 231 mg, Phosphorous 118 mg.