Greek Yogurt Pasta Salad
Cold pasta salad with Greek yogurt for my dear friend who doesn’t like vinegar.
INGRIDIENT
DIRECTION
Step: 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Mix in frozen peas (which will thaw and cool the pasta at the same time).
Step: 2
Add Cheddar cheese, bacon, bell pepper, and onion; mix well. Stir in Greek yogurt. Serve immediately or refrigerate for later.
NUTRITION FACT
Per Serving: 288 calories; protein 16g; carbohydrates 19.7g; fat 16.2g; cholesterol 44.3mg; sodium 471.9mg.
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