Jenny’s High-Protein Pasta Salad

Published on June 19, 2020

Dressing:

• 1 cup plain yogurt

• ¾ cup extra-virgin olive oil

• ½ cup red wine vinegar

• 2 teaspoons dried oregano

• 1 teaspoon minced garlic

• 1 teaspoon dried dill weed

• salt and ground black pepper to taste

• ½ head broccoli florets, chopped

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 medium onion, chopped

• 1 cup snap peas

• 1 cup fresh mushrooms, chopped

• 1 cup baby carrots, chopped

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cool water, and drain once more. Chill in the refrigerator for 30 minutes.

2. Mix yogurt, oil, red wine vinegar, oregano, garlic, dill, salt, and pepper for dressing together in a bowl using a wire whisk.

3. Add broccoli, bell peppers, onion, snap peas, mushrooms, carrots, and dressing to chilled pasta; mix well.

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Nutrition Facts (per serving)

311Calories16g Fat33g Carbs9g Protein

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Nutrition FactsServings Per Recipe12Calories311% Daily Value *Total Fat16g20%Saturated Fat2g11%Cholesterol1mg0%Sodium59mg3%Total Carbohydrate33g12%Dietary Fiber4g16%Total Sugars3gProtein9gVitamin C45mg226%Calcium64mg5%Iron1mg3%Potassium213mg5%

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