Summer Vegetable Acini De Pepe Salad
This Acini de Pepe Pasta Salad is filled with fresh summer veggies and uses a simple technique to guarantee it is perfectly dressed with yogurt-Parmesan sauce – never dry!
Ingredients
- 1 cup acini di pepe pasta
- ½ cup Greek yogurt
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- 2 teaspoons chopped fresh dill
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper
- 1 ½ tablespoons olive oil
- ½ bunch asparagus cut into 1-inch pieces
- 1 orange bell pepper finely chopped
- 1 cup corn kernels thawed if frozen
- 1 cup grape tomatoes halved
Instructions
- Heat large pot of salted water to boiling over high heat. Add pasta and cook according to package directions for al dente. Drain pasta, rinse with cold water, and drain again.
- Meanwhile, in large bowl, whisk together yogurt, cheese, mayonnaise, dill, 1/2 teaspoon salt and black pepper. Place half of dressing in small covered bowl and refrigerate until ready to serve salad.
- In large skillet, heat oil over medium heat. Add asparagus and remaining 1/4 teaspoon salt and cook 4 to 5 minutes or until tender-crisp, stirring occasionally.
- Add bell pepper, corn, tomatoes, pasta and asparagus to remaining dressing in large bowl and toss until well combined. For best flavor, cover and refrigerate at least 2 hours or up to 3 days before serving.
- Just before serving, add reserved dressing to salad and toss until well combined.
Calories: 254kcal, Carbohydrates: 23g, Protein: 7g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 12mg, Sodium: 538mg, Potassium: 193mg, Fiber: 2g, Sugar: 4g, Vitamin A: 909IU, Vitamin C: 24mg, Calcium: 81mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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