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35 minutes
Prep: 20 minutes
Cook: 12 minutes
259 calories per serving view nutrition facts
4-6 servings
suggest servings
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| 1 1/2 | cups | yogurt, plain | |
| 3/4 | cup | mayonnaise | |
| 1 1/2 | tablespoon | white wine vinegar | or to taste |
| 3/4 | cup | parsley leaves | minced fresh |
| 1 | large | red onion | quartered and sliced |
| 3/4 | cup | herbs | fresh, basil, dill, etc. |
| 1 1/2 | lbs | pasta, tricolor |
In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion and herbs.
Cook pasta until tender, about 12 minutes.
Drain pasta and rinse with cold water.
Drain and toss with dresssing and salt and pepper to taste.
Salad may be made 4 hours ahead and chilled, covered.
If pasta absorbs dressing while standing, toss with about 3 tbsp warm water.
| % Daily Value* | |
| Total Fat 18.0g | 27% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 369mg | 15% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 1.0g | 4% |
| Sugars 11.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 23% | Vitamin C | 32% | |
| Calcium | 15% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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