Pasta Salad with Yoghurt Sauce

Fresh veggies, tangy yoghurt sauce dressing, and springy pasta. This is what all of your summer party dreams are made of.

30 minutes

Yields: 8-10 servings


280 g FAGE Total 0%, 2%, 5%
450 g dried pasta of your choice
35 g cilantro leaves, washed and patted dry
1 clove garlic, peeled
4 tablespoons lime juice
4 tablespoons extra virgin olive oil
Salt and pepper to taste
1 small red onion, diced
1 medium avocado, diced
320 g canned corn kernels, drained
1 (425 g) can black beans, rinsed and drained
50 g heirloom cherry tomatoes, halved

  1. Bring a large pot of salted water to a boil. Add pasta and cook until tender (about 8-10 minutes). Drain and let it cool down for 5 minutes.
  2. While the pasta is cooking, blend cilantro, sour cream, garlic, lime juice, olive oil, salt, and pepper in a food processor or blender. Blend until smooth.
  3. In a large serving bowl, add pasta, onion, avocado, corn, black beans, and tomatoes.
  4. Pour dressing onto the salad and mix until pasta and vegetables are coated.