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Pasta Salad

Transform your seasonal vegetables into a healthy Pasta salad with Monica Leiper from the Louisiana Culinary Institute.

Yield: 8
Serving Size: 1

ingredients

  • 2 cups of elbow macaroni
  • 1/2 cup roasted bell pepper
  • 1/2 cup tomatoes
  • 1/2 cup green bell pepper
  • 1/2 cup red onion
  • 1 cup zucchini
  • 1 cup yellow squash
  • 1 tsp coriander
  • salt and pepper to taste
  • 1/2 cup Greek yogurt or 1 cup plain yogurt
  • 1 tsp coriander
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directions

  1. In a pot of boiling water, add elbow macaroni and a pinch of salt. Rinse and dry all vegetables
  2. Use the concassé method (peel and clean out the center) on each tomato (see video for instructions on how to preform the concassé method). Put red bell pepper on the grill for 2-3 minutes, rotating it.  Drain pasta in sink and run under cool water to keep them from cooking.
  3. Put bell peppers in bowl with plastic wrapping for 10-15 minutes; allow it sweat in order for it to peal easily. Trim of ends of remaining vegetables (cut long slices 1/8 inch wide).
  4. Clean the bell pepper by sliding skin off. Slice and dice it. 
  5. Put pasta in a bowl. Add yogurt, coriander, bell pepper, tomatoes, red oion, zucchini, and squash. Stir together and chill in fridge for 2 hours. 
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