Jenny's High-Protein Pasta Salad

High-protein elbow macaroni joins vegetables and a yogurt-based dressing in this easy pasta salad that makes a great side dish for entertaining.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 311 Calories

Ingredients

• 1 cup plain yogurt
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 1 red bell pepper, chopped
• 2 teaspoons dried oregano
• 1 yellow bell pepper, chopped
• 1 medium onion, chopped
• 1 teaspoon dried dill weed
• 1 cup fresh mushrooms, chopped
• 16 ounces multigrain elbow macaroni (such as Barilla ProteinPLUS®)
• 1 cup snap peas
• 1 cup baby carrots, chopped
• 0.75 cup extra-virgin olive oil
• 0.5 cup red wine vinegar
• 0.5 head broccoli florets, chopped

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cool water, and drain once more. Chill in the refrigerator for 30 minutes.

Step 2

Mix yogurt, oil, red wine vinegar, oregano, garlic, dill, salt, and pepper for dressing together in a bowl using a wire whisk.

Step 3

Add broccoli, bell peppers, onion, snap peas, mushrooms, carrots, and dressing to chilled pasta; mix well.