.jpg)
Tangy Herby Pasta Salad with Crunchy Spring Veggies
500 g dry pasta
1 tsp white wine vinegar
1/2 cup mayo
1 tbsp olive oil
1 bunch dill
20 g chives (1 clamshell)
1 lemon
3 cloves garlic
3 celery stalks
1/3 cup pea pods
1/2 cup feta
1 cup plain greek yogurt or skyr
Dressing
1 cup plain greek yogurt or skyr
1 tsp white wine vinegar
1/2 cup mayo
1 bunch dill
20 g chives (1 clamshell)
1 lemon
3 cloves garlic
Pre Recipe Prep
Cook your pasta
Follow instructions on your box/bag of pasta to cook to al dente. Salt water heavily. Once cooked, strain, rinse under cold water, and toss in 1 tbsp olive oil.
Make the dressing
While the pasta cooks, make your dressing. To a food processor or blender (if you don't have either, you can chop ingredients very very finely) add all your dressing ingredients: 1 cup plain greek yogurt or skyr, 1 tsp white wine vinegar, 1/2 cup mayo, 1 bunch dill - stems removed, 20 g chives (1 clamshell), juice of half a lemon, 3 cloves garlic and 1/2 tsp salt. Blend until as smooth as possible. It should be quite runny, if it's not add cold water 1 tbsp at a time.
Prep your veggies
On a bias, thinly slice your celery and peas. You want the pieces to be slightly smaller than your pasta shape.
Combine and serve
To your cold, oiled pasta, add sliced celery and peas and all your dressing. Mix well and top with crumbled feta. Best served immediately but still great if you refrigerate for up to 3 days.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.
Delete