Basil Pasta Salad with Creamy Dressing
This easy pasta salad is tossed with the easiest, creamiest basil dressing and topped with all the best things from a late summer harvest. Juicy peaches and fresh tomatoes, sweet corn and creamy avocado and crunchy green beans all tossed into a bowl with bowtie pasta for the perfect summer meal.
Print
Pin
Servings: 6 servings
Ingredients
- 4 cups cooked pasta
- 1 peach cut into wedges
- kernels from 1 cob of corn
- 1 Avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed and cut in half
For the creamy basil dressing
- 1 cup low-fat Greek yogurt
- ½ bunch basil
- squeeze of lemon
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In salted boiling water, cook the pasta according to the package directions.
- Drain the pasta well in a colander and place the pasta in the sink under cold running water until the noodles are cold.
- Add all the vegetables and set aside.
- Meanwhile make the dressing. Add all dressing ingredients to a food processor and blend until smooth. Add some water, if the dressing is very thick, until desired consistency is reached. Adjust the seasoning, and toss the dressing with the salad.
Notes
This salad will keep for unto 4 days in the fridge.
The dressing makes a great low fat sauce for grilled chicken or fish.
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 7.8mg | Calcium: 37mg | Iron: 0.5mg
Loved this recipe?Tag @salted_mint on Instagram! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!