My Foodie Call

Need a dish for an upcoming barbecue? Here is a lightened up Pasta Salad made with whole wheat pasta and gobs of veggies. Hence the name. “Veggie Infused Pasta Salad”.

Give it a shot.

Here is how this recipe goes down.

Cook your pasta.

Mix up your healthy-“er” sauce.

Add this…

And some of this (or even plain frozen peas would work…)

Mix, mix…

And it becomes this.


Veggie Infused Pasta Salad
Ingredients:

• 1-16oz package whole-wheat noodles (I used Fusilli, but you could use elbows, penne… whatever you are feelin’!)
• 3/4 cup low-fat mayonnaise
• 1- 5.3 oz container plain greek yogurt
• 2 teaspoons organic sugar
• 1 teaspoon salt
• 3/4 teaspoon everyday seasoning
• 1 tsp sriracha (or more, I would have tripled this if it was just for me but the goal was to keep this kid friendly!)
• 1/4-1/2 cup veggie broth (depends on how thick or thin you like your sauce)
• 1 bag broccoli slaw
• 1 cup frozen mixed vegetables (I used Soycutash from Trader Joe’s, see picture above.) 
• 1/2 cup shredded cheddar cheese (optional, but again I added cheese to make it more kid friendly)

Directions
1. Cook noodles according to package directions. Drain. Transfer to a large bowl to cool.
2. Whisk together the light mayonnaise, greek yogurt, sugar, salt, everyday seasoning, sriracha and veggie broth in a medium bowl.
3. Mix noodles, frozen vegetables and broccoli slaw with mayonnaise mixture, stirring well to combine.
4. Cover and refrigerate to let flavors set. 2-3 hours. Add salt and pepper to taste.
5. Mix in optional cheese just before serving.

Veggie Infused Pasta Salad