Tuscan Pasta Salad - alive magazine

Name: Tuscan Pasta Salad - alive magazine
Ingredients: 1/2 cup (125 mL) plain yogurt; 2 roasted garlic cloves, peeled and minced; 3/4 tsp (4 mL) dried basil; 1/2 tsp (2 mL) marjoram; 1/4 tsp (1 mL) oregano; 1/4 tsp (1 mL) thyme; 1/4 tsp (1 mL) red pepper flakes (not chili flakes); 1/4 tsp (1 mL) salt; Freshly ground pepper, to taste; 1/4 cup (60 mL) extra-virgin olive oil; 1/4 cup (60 mL) red wine vinegar; 12 oz (340 g) whole grain or gluten-free pasta spirals; 1 sweet red pepper, seeded and chopped; 1 cup (250 mL) steamed green beans, cooled and cut into 1 in (2.5 cm) pieces; 1/4 cup (60 mL) sliced pitted black olives; 1/2 cup (125 mL) minced fresh parsley; 1/2 cup (125 mL) halved cherry tomatoes; Grated ricotta salata for garnish (optional)

www.alive.com

Probiotic-rich yogurt and heart-healthy olive oil replace calorie-laden mayonnaise in this waistline-friendly pasta salad. It’s the perfect summertime…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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