Pasta Salad with Balsamic Yogurt Dressing
This healthy pasta salad is tossed with a light and creamy balsamic yogurt dressing, and mixed with vegetables and fresh herbs.
Servings: 6 Servings
Calories: 370kcal
Ingredients
The Dressing:
- ½ cup fat-free plain Greek yogurt
- 3 tablespoons balsamic vinegar
- 1 clove garlic minced
- ¾ teaspoon agave nectar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
The salad:
- 13 ounce box whole wheat conghlie or rotini pasta
- 1 pint grape or cherry tomatoes cut in half
- 2 cups bite-sized pieces romaine lettuce
- 1 14 ounce can cannellini beans (I prefer Bush's)
- 3 tablespoons capers drained
- 10 large leaves basil thinly sliced
- salt & pepper to taste
Instructions
The Dressing:
- In a medium bowl, whisk together the yogurt, balsamic vinegar, garlic, agave nectar, salt and pepper.
- While whisking the dressing constantly, slowly pour in the olive oil until the mixture is combined.
The Salad:
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, mix together the pasta, tomatoes, romaine lettuce, cannellini beans and capers.
- Pour in two-thirds of the dressing and mix well with the pasta salad. Taste and add more dressing, if desired.
- Gently stir in basil. Add additional salt and pepper, if desired. Serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1Serving (⅙ of Recipe) | Calories: 370kcal | Carbohydrates: 67g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 690mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2055IU | Vitamin C: 11.8mg | Calcium: 106mg | Iron: 4.7mg