Garden Vegetable Pasta Salad


– 1 (12 oz.) package of orecchiette pasta or other shell-shaped pasta – 1 tsp. salt – 1 (7 oz) container of Plain Greek yogurt – 1/4 c. light sour cream – 3 Tbsp. white vinegar – 1/2 tsp. garlic salt – 1/4 tsp. ground pepper – 1 Tbsp. fresh dill, chopped, plus more for garnish – 1 medium cucumber, sliced – 1 medium yellow pepper, diced – 1/2 medium green pepper, diced – 1 c. cherry tomatoes, halved or quartered – 2 green onions, chopped


Step 1

Fill a medium sauce pan with water, and 1 tsp salt and bring to a boil. Cook pasta according to package directions.

Step 2

Drain and rinse with cold water to stop the cooking process. Add a few ice cubes to cool the pasta. Let pasta sit in sink to cool.

Step 3

In a large mixing bowl, chop and add the cucumber, peppers, tomatoes and onions. Toss together with the cooled pasta.

Step 4

In medium bowl, whisk together the yogurt, sour cream, vinegar, garlic salt and pepper. Whisk until smooth. Stir in the chopped dill. Pour over the vegetables and pasta, and stir until everything is evenly coated.

Step 5

Garnish with a few extra sprigs of fresh dill. Serve right away. Refrigerate any leftovers in an airtight container.

Check out a couple of our other pasta recipes below!