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Confetti Pasta Salad with Tangy Yogurt Dressing

Serves: Makes 8 servings

Ingredients:

  • 8 ounces fusilli or rotini pasta
  • 1 red and 1 yellow bell pepper, roasted, peeled, seeded, and diced
  • 3 stalks celery, diced
  • 6 green onions, minced
  • ¾ cup diced sweet onion
  • ¾ cup sliced Kalamata olives
  • ½cup diced sweet pickles tangy yogurt Dressing
  • ½ cup plain yogurt (not nonfat), preferably Greek
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons minced fresh basil
  • 3 tablespoons minced fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons sweet pickle juice
  • Salt and freshly ground black pepper

Procedures:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 10 minutes, until al dente. Drain the pasta well, place in a large bowl, and let cool slightly. Add the roasted peppers, celery, green onions, sweet onion, olives, and pickles and stir to mix.


  2. For the dressing, whisk together the yogurt, mayonnaise, and mustard in a medium bowl until well blended. Whisk in the olive oil, basil, parsley, lemon zest, lemon juice, and pickle juice. Season to taste with salt and pepper.


  3. Pour the dressing over the pasta mixture and stir to thoroughly incorporate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Taste the salad again for seasoning before serving, adding more salt or pepper if needed.

by Sur La Table & Renée Behnke

 
 
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