Veggie Pasta Salad with Yogurt Dressing

30 minutes
Amount of Servings
6-8 servings

1-pound dry bow tie pasta

1-pint cherry tomatoes, halved

1 (6-ounce) can of whole olives, sliced

1 (8-ounce) bocconcini, cut in half

1 cup cucumber, sliced and cut into quarters

¼ cup roasted red bell peppers, sliced

¼ cup marinated artichokes, chopped



½ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain

1/3 cup extra-virgin olive oil

¼ cup grated parmesan

3 tablespoons parsley, chopped

1 clove garlic, peeled and minced

Juice of 1 lemon

1 teaspoon agave or honey

Salt and pepper to taste

  1. Cook pasta to package directions and cool for 5-10 minutes.
  2. In a medium bowl, mix yogurt, olive oil, parmesan, parsley, garlic, lemon juice, agave, salt, and pepper until smooth.
  3. In a large serving bowl, add pasta, tomato, olives, bocconcini, cucumber, roasted pepper, and artichokes.
  4. Drizzle on yogurt dressing and toss before serving.
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