I totally enjoy reading and making Ina Garten’s recipes. Even as I write this post, I’ve finished watching an episode of her popular Barefoot Contessa television show on the Food Network. Her food has great flavor, beautiful visually, and extremely easy to prepare. But there are times when I feel like her food tends to feel a little heavy.
So when Stonyfield asked if I was interested in trying their new Oikos Organic Greek Yogurt, I seized the opportunity to update one of her salads. Greek yogurt is thicker than traditional yogurt, which makes it a great substitute for mayo. I ended up cutting the mayo almost in half and then combined it with the plain Greek yogurt. The end result was a tangy dressing that soaked into the pasta to give the entire salad a fresh, and light, flavor.
- 1 (14 oz.) box cavatappi pasta, uncooked
- 1 1/3 cup frozen peas, defrosted
- ½ cup pine nuts, toasted
- ¼ cup parmesan cheese, grated
- 3 Tbl. prepared pesto
- 1 Tbl. fresh lemon juice
- 1 (5 oz.) container greek yogurt, plain
- 1/3 cup mayo
- Cook the pasta according to the package directions. Drain and rinse with cold water. Add to a large mixing bowl. Toss in the peas, pine nuts and parmesan cheese. In a separate small mixing bowl, whisk together the pesto, lemon juice, Greek yogurt and mayo until well combined. Pour the dressing over the pasta mixture and toss until completely coated.