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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was the featured recipe in an email this morning from LifeScript Healthy Advantage. Sounds different...One person suggested another 1/4 cup of yogurt. What do you think? Ingredients:
12 ounces fusilli |
1 cup fresh tomato, diced |
1 cup bell pepper, diced |
1 cup cucumber, diced |
3/4 cup vidalia onion, diced |
1/4 cup fresh parsley, chopped |
1/2 cup parmesan cheese, freshly grated |
1 1/4 cups plain low-fat yogurt |
1/4 cup low-fat mayonnaise |
1 tablespoon sugar |
1 tablespoon lemon zest, grated |
1 tablespoon lemon juice |
salt |
fresh ground black pepper |
1/2 cup feta cheese, crumbled |
Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Drain, rinse and cool.
2. In a large mixing bowl, combine the tomatoes, peppers, cucumbers, onions and half of the parsley. Add the cooled pasta and stir to combine.
3. Fold in the Parmesan cheese, yogurt, mayonnaise, sugar, lemon zest and lemon juice.
4. Season to taste with salt and pepper. Transfer the pasta salad to a serving bowl. Sprinkle with feta cheese and the remaining parsley.
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