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.

Prep
30 minutes
Ingredients

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

    Steps
  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.