The HEALTHIEST Creamy Pasta Salad | Quick & Easy 30 Minute Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Fill a stock pot with cold water, a little over halfway.

Season the water generously with sea salt and heat on high.

Measure out 2 and a quarter cups (8 ounces or 225 grams) of fusilli pasta.

Once the water boils, add the fusilli pasta and cook for 9 minutes until al dente, stirring every 1-2 minutes to prevent sticking.

Drain the pasta into a colander and reserve some cooking water if serving chilled.

Finely chop one red bell pepper and one green bell pepper, discarding seeds and reserving vegetable scraps for broth.

Thinly slice one large shallot, removing 1-2 outer layers for better texture.

Cut 10 cherry tomatoes in half and 10 black pitted olives in half.

De-rind a block of Manchego cheese and cut 2 thick slices (half an inch thick) into small squares.

Transfer the cooled pasta into a large bowl and add 3/4 cup (215 grams) of plain Greek yogurt.

Add the chopped red and green bell pepper, cherry tomatoes, shallot, black olives, and Manchego cheese to the bowl.

Add 1 tablespoon (15 milliliters) of fresh lemon juice, 1 clove of grated garlic, 1/2 tablespoon (1.5 grams) of dried oregano, and 2 tablespoons (8 grams) of freshly chopped parsley.

Season with sea salt and freshly cracked black pepper, then mix until well combined.

Transfer the creamy pasta salad into a serving dish and sprinkle with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens