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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.