Healthy Creamy Ditalini Pasta Salad Recipe
This healthy Ditalini Pasta Salad is your new go-to! A creamy, protein-packed Greek yogurt and cottage cheese dressing replaces mayo. Jalapeños, olives, and sundried tomatoes add bursts of flavor. Undercook the pasta for perfect texture. Quick, easy, and customizable, it is delicious comfort food, but light!
Servings 4 people
Calories 246kcal
Ingredients
- 180 grams greek yoghurt
- 100 grams cottage cheese
- 75 ml extra virgin olive oil (I used the Extra virgin Olivo)
- 1 tablespoon honey
- 1 - 2 teaspoons garlic powder (I used 2)
- ½ lemon juiced
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the pasta in a large pot of well salted water.
- Bring the water to a rolling boil, add the pasta and cook until juuuuust under al dente. Probably about 5-6 mins depending on the brand. From the top of the packet instructions time, undercook by 1 minute.
- Add the sliced red onion to the boiling pasta in the last minute of cooking.
- Drain and rinse with cold water so the pasta stops cooking.
- Set aside and let all the water drain off.
- Whisk all the sauce ingredients together until smooth. It's hard to over blend the sauce so make it really well mixed, smooth and creamy with no yoghurt lumps in it. A stick blender or regular blender works well.
- Taste the sauce and adjust to your personal seasoning preference.
- Add the pasta to a bowl with the black and green olives, sun dried tomatoes and peppers.
- Pour in the sauce and mix really well.
- It can be served straight away but I think pasta salads are better after half an hour or so in the fridge as the subtly flavoured sauce needs some time for the pasta to absorb.
Notes
You could definitely add any other veggies you might like into this. Red, yellow or green bell peppers or cucumber could be added.