A flavourful pasta salad that serves great at potlucks and compliments many summer menus; made with bell pepper, celery, red onion, pickles and a creamy yogurt-based dressing.
Ingredients Makes: 6 cups Time: 1 hour
2 cups uncooked elbow macaroni
1 red onion, diced
1 cup of celery, diced
1 bell pepper, diced
1/4 cup pickles, diced (sweet or dill)
1 jalapeño pepper, minced
3/4 cup Greek yogurt
1 tsp Dijon mustard
2 tsp maple syrup ~or~ liquid honey
2 Tbsp cider vinegar
1 Tbsp lemon juice
1/2 tsp sea salt or to taste
Freshly ground black pepper
Prepare pasta. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse the cooked pasta under cold water until completely cool, drain and set aside.
Prepare vegetables. Dice the red onion, celery, bell pepper and pickles, then mince the jalapeño and set aside.
Combine sauce ingredients. In a medium to large bowl combine the Greek yogurt, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, sea salt and pepper.
Stir in vegetables. Sir the prepared vegetables into the yogurt dressing until well mixed. Taste test the salad and add any additional sea salt or black pepper if required.
Chill. Chill the pasta salad for at least 1 hour. While the salad cools the sauce will thicken, and the flavours will absorb into the pasta. Taste test the salad before serving and add any salt or pepper needed for final seasoning. A tablespoon of yogurt could also be stirred in to give the salad a creamier and fresher appearance, but not necessary. Serve chilled and enjoy. Keeps for up to 5 days.
Recipe shared by: J. Marshall
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