Are you craving a dish that's not just a meal, but a culinary adventure? Get ready to transform your ordinary pasta salad into a vibrant, creamy masterpiece that will make your taste buds dance! This Greek Yogurt Asparagus Pepper Pasta Salad is more than just a recipe—it's a refreshing journey through Mediterranean flavors that combines crisp vegetables, tangy yogurt, and perfectly cooked pasta in one irresistible dish. Whether you're looking for a quick lunch, a stunning side dish, or a crowd-pleasing potluck contribution, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 lb asparagus, cut into 1-inch pieces
- 1 red bell pepper, diced
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the 8 oz of pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes.
- While the pasta is cooking, prepare the asparagus. Rinse the 1 lb of asparagus under cold water and cut it into 1-inch pieces. Set aside.
- In a separate pot, bring water to a boil. Once boiling, add the cut asparagus and blanch for about 2-3 minutes until they are bright green and tender-crisp. Drain and immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a few minutes, drain the asparagus again and set aside.
- Once the pasta is cooked, drain it and rinse under cold water to cool it down. This will also help prevent the pasta from sticking together. Set aside to drain completely.
- In a large mixing bowl, combine the cooled pasta, blanched asparagus, and diced 1 red bell pepper. Gently toss to combine the ingredients.
- In a small bowl, whisk together the 1/2 cup of Greek yogurt, 2 tbsp of olive oil, and 1 tbsp of red wine vinegar until smooth and well combined. Season with salt and pepper to taste.
- Pour the yogurt dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated with the dressing.
- Finally, sprinkle the 1/4 cup of crumbled feta cheese over the top of the salad and give it one last gentle toss to incorporate.
- Serve the Greek Yogurt Asparagus Pepper Pasta Salad immediately, or chill in the refrigerator for 15-30 minutes for a refreshing cold salad. Enjoy!
Tips
- Always salt your pasta water generously to enhance flavor from the start.
- Blanch asparagus quickly to maintain its bright green color and crisp texture.
- Rinse pasta with cold water to stop cooking and prevent clumping.
- Let the salad chill for 15-30 minutes before serving to allow flavors to meld.
- For extra freshness, consider adding fresh herbs like basil or mint.
- Use room temperature ingredients to help the dressing blend more smoothly.
- If you prefer a lighter dressing, you can substitute some Greek yogurt with a splash of lemon juice.
Nutrition Facts
Calories: 352kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
