Tangy Pasta Salad

Submitted by senseicheryl

"This was the featured recipe in an email this morning from LifeScript Healthy Advantage. Sounds different...One person suggested another 1/4 cup of yogurt. What do you think?"

 

• Ready In: 30mins
• Ingredients: 15
• Yields: 12 bowls of salad
• Serves: 12

ingredients

• 340.19 g fusilli
• 236.59 ml fresh tomato, diced
• 236.59 ml bell pepper, diced
• 236.59 ml cucumber, diced
• 177.44 ml vidalia onion, diced
• 59.14 ml fresh parsley, chopped
• 118.29 ml parmesan cheese, freshly grated
• 295.73 ml plain low-fat yogurt
• 59.14 ml low-fat mayonnaise
• 14.79 ml sugar
• 14.79 ml lemon zest, grated
• 14.79 ml lemon juice
• salt
• fresh ground black pepper
• 118.29 ml feta cheese, crumbled

directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente. Drain, rinse and cool.
2. In a large mixing bowl, combine the tomatoes, peppers, cucumbers, onions and half of the parsley. Add the cooled pasta and stir to combine.
3. Fold in the Parmesan cheese, yogurt, mayonnaise, sugar, lemon zest and lemon juice.
4. Season to taste with salt and pepper. Transfer the pasta salad to a serving bowl. Sprinkle with feta cheese and the remaining parsley.