Prep 15 mins
Cook 25 mins
Allow time for this delicious salad to marinate in the refrigerator before serving.
For the Salad
- 3 cups bow tie pasta, cooked and drained
- 2 medium carrots, grated
- 1 cup broccoli floret
- 1⁄2 cup celery, thinly sliced
- 1⁄2 cup diced red bell pepper
- 1⁄2 cup diced green bell pepper
- 1⁄2 cup cucumber, peeled,seeded,and diced
- 1⁄4 cup chopped fresh parsley
- 3 green onions, sliced thin
For the Dressing
- 2⁄3 cup plain nonfat yogurt
- 1⁄4 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons dill weed
- 1⁄4 teaspoon garlic powder
- Mix together salad ingredients in a large salad bowl.
- Mix together dressing ingredients in a small bowl.
- Pour dressing over salad, tossing to coat evenly.
- Refrigerate for 2-3 hours before serving.
This rating is mainly for the dressing, because I just used the dressing part of the recipe for another pasta salad, using elbow macaroni, cucumber and onion. This is an excellent dressing. I did add a little dill pickle juice which enhance the dill flavor. I also added about a 1/2 tsp of salt. I will use this again and will eventually try the whole recipe. Thanks for sharing.
I made this exactly as posted except I substituted sour cream for the yogurt since I didn't have any in the house and eliminated the parsley. I made it in Saturday, served it on Sunday. This salad got very mixed reviews from my family but every one agreed on one thing. It was very bland. All of us ended up sprinkling McCormack's Salad Supreme seasoning on it. I adore the taste of dill and had very high hopes for this salad but it had no "kick" to it. I can't imagine the sour cream substitution was THAT big a deal. Don't know if I'll make this again or not.
This is very good. It was a four star salad on the day I prepared it. I served it the following day for lunch and something had changed in the flavour. It became a five star salad. I would take this salad to a potluck! Naturally, only if I prepared it the day before. The only change I made was in omitting the peppers.