A simple, delicious, creamy pasta salad that uses no mayo! Greek yogurt and avocado make a perfect, nutrient-packed dressing on a protein-rich summer side dish.
Ingredients
12 ounces small pasta (I used orecchiette)
1 cup shelled edamame (I used frozen, thawed)
½ cup red bell pepper, diced
½ cup sweet corn kernals
For the Dressing:
¼ cup plain Greek yogurt
½ a ripe avocado
juice of ½ a lime (about 2 teaspoons)
crushed red pepper flakes (optional; to taste)
kosher salt to taste
Instructions
Cook the pasta according to package instructions for al dente. Drain, rinse with cold water, and drain the cold water. Pour the pasta in a large bowl.
Toss the pasta with the edamame, red bell pepper, and corn.
In a smaller dish mix together the Greek yogurt and avocado. You will have to smash up the avocado, so I usually use a fork to smash/stir. When the mixture is creamy and smooth, squeeze in the lime juice. Stir.
Pour the dressing over the pasta and veggies in the bowl. Stir to coat.
Add salt and crushed red pepper flakes to taste.
Recipe by Sugar Dish Me at https://www.sugardishme.com/healthy-creamy-summer-pasta-salad/