Pasta Primavera Salad With Creamy Dill Dressing

By blum099

This is one of my absolute favorite pasta dishes. It's perfect when you're in a time pinch, it's completely filling and incredibly flavorful, and, best of all, it's easy on your daily calorie limit! The organic greek yogurt also makes for a really creamy sauce — the perfect substitute when you're craving the heavy, calorie-loaded alfredo version — and you can experiment with adding different types of veggies.
Cook Time: 10 mins
Total Time: 10 mins

Quick Meal
Contains Wheat/Gluten
Contains Dairy
Contains Egg
Vegetarian
Most Popular


Nutrition Facts
Number of Servings: 2
Amount Per Serving
Calories: 401
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 612 mg
Total Carbohydrate: 57 g
Dietary Fiber: 10 g
Protein: 28 g

Ingredients

• 2 cups 100% whole-wheat (or whole-grain) penne pasta, uncooked
• 2 cups asparagus, cut into pieces
• 1/4 cup organic fat-free plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt
• 8 hard-boiled eggs, whites only, chopped
• 2 cups cherry tomatoes, halved
• 1/4 cup green onions, finely chopped
• 1/4 cups fresh dill weed, finely chopped (or 2 tbsp dried)

Details

Servings 2
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. In a large saucepan, cook the pasta according to package directions. Add the asparagus for the last 5 minutes of cooking time.
2. Meanwhile, in a large bowl, combine the yogurt, lemon juice, olive oil, mustard, and salt.
3. Add the egg whites, tomatoes, onions, and dill; toss gently to coat.
4. Drain the pasta and asparagus. Add to bowl and toss gently to mix. Serve warm or at room temperature.
Makes 2 servings