A lightened up pasta salad

I’m back with another great salad for spring/summer barbecues and get-togethers. Some pasta salads are so heavy, so one thing I like about this creamy pasta salad is that it’s actually really light because it uses a Greek yogurt-based dressing as opposed to mayo.

You’ll be able to make your rounds at your next party with this light and refreshing pasta salad.

INGREDIENTS:

1 pound uncooked pasta, such as penne or rotini
1 pound asparagus
1 cup grape or cherry tomatoes, cut in half
1/2 large red onion, thinly sliced

For the dressing:
10 ounces Greek yogurt
4-5 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons minced garlic
4 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon lemon pepper
zest from 1 lemon
1/2 teaspoon sea salt

Mix ingredients listed for dressing in large bowl or bottle and store.
Cut asparagus into fourths.
Bring salted water to boil and add pasta, cook for about 11 minutes.
Add asparagus to water and cook for an additional 2 minutes.
Drain pasta and asparagus and rinse with cold water to cool.
Halve tomatoes and chop an onion to the desired size.
In a large bowl, stir in pasta, asparagus, tomatoes, onions, and dressing. Toss until well coated.
Store in the fridge for a few hours or overnight.
Enjoy with family and friends 🙂