Name: Jenny's High-Protein Pasta Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Multigrain elbow macaroni (such as Barilla ProteinPLUS®) - 16 ounces; Plain yogurt - 1 cup; Extra-virgin olive oil - ¾ cup; Red wine vinegar - ½ cup; Dried oregano - 2 teaspoons; Minced garlic - 1 teaspoon; Dried dill weed - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Broccoli florets, chopped - ½ head; Red bell pepper, chopped - 1; Yellow bell pepper, chopped - 1; Onion, chopped - 1 medium; Snap peas - 1 cup; Fresh mushrooms, chopped - 1 cup; Baby carrots, chopped - 1 cup

Ingredients for - Jenny's High-Protein Pasta Salad

1. Multigrain elbow macaroni (such as Barilla ProteinPLUS®) 16 ounces

2. Plain yogurt 1 cup

3. Extra-virgin olive oil ¾ cup

4. Red wine vinegar ½ cup

5. Dried oregano 2 teaspoons

6. Minced garlic 1 teaspoon

7. Dried dill weed 1 teaspoon

8. Salt and ground black pepper to taste 1 teaspoon

9. Broccoli florets, chopped ½ head

10. Red bell pepper, chopped 1

11. Yellow bell pepper, chopped 1

12. Onion, chopped 1 medium

13. Snap peas 1 cup

14. Fresh mushrooms, chopped 1 cup

15. Baby carrots, chopped 1 cup

How to cook deliciously - Jenny's High-Protein Pasta Salad

1 . Stage

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 . Stage

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

3 . Stage

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