As summer quickly approaches, Memorial Day just passed, weather heats up; our invitations to BBQs rapidly increases. There is a typical BBQ spread of hamburgers, hotdogs, potato salad, guacamole, chips, and the ever mayonnaisey (new word you guys) pasta salad. Did we mention that summer is also bikini season/ buff man season? No need to add extra fat to your diet, but also no need sacrifice flavor.
We have made for you a healthy-ish pasta salad! Bring this to the next BBQ you go to or the one that you have!
Ingredients: serves 5-10 people (depending on the size of your sides!!)
1 box of whole wheat pasta
2 pieces of corn
2 large beefsteak tomatoes
2 large carrots
3 green onions
3 Tablespoons lite mayonnaise
3 Tablespoons lite Greek yogurt
2 Tablespoons white wine vinegar
2 teaspoons sea salt
Start by boiling a large pot of water with a pinch of salt.
Create your mise en place for your pasta salad. Cut all the kernels off the corn by holding the fat end of the corn and using a knife, run a blade down along the center the corn, cutting the kernels off. Set aside. Dice the two tomatoes into small pieces, set aside. Peel, and thinly slice the carrots, once sliced, chop into smaller pieces, set aside. Cut any browned ends of the green onion, and the little frizzle as well, thinly slice, from end to end, set aside.
In a small bowl, mix together yogurt, mayonnaise, and white wine vinegar.
Once water boils, add pasta and let cook about 8-10 minutes or until the pasta is slightly al dente. Once cook, drain water, and add pasta to a large bowl. Add yogurt and mayonnaise mix to pasta, and lightly toss while adding salt a little at a time. Add in vegetables.
Set in refrigerator to cool, and then take to whatever lovely eating party you are attending! YAY!