Spring Vegetable Pasta Salad
Spring Vegetable Pasta Salad By Paula Deen JUMP TO RECIPE Ingredients - ⅓ cup plain whole Greek yogurt - 1 teaspoon lemon zest - 2 tablespoons lemon juice - 2
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Cooking tools:
- Microplane
- Peeler
- Colander
- Pot
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plastic wrap
- Refrigerator
- Serving bowl
Ingredients
- ⅓ cup plain whole Greek yogurt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons Olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh dill
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ (16-ounce) package penne pasta, cooked according to package directions
- 4 rainbow carrots, shaved into ribbons
- 1 cup halved cherry tomatoes
- ⅓ cup thinly sliced green onion
- 2 cups fresh Baby arugula
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