Chilled Summer Garden Pasta Salad
Refresh your summer days with this vibrant chilled pasta salad featuring fresh zucchini, yellow squash, and juicy tomatoes. Tossed in a creamy non-dairy yogurt-based dressing and combined with pasta, this delightful mix is perfect for picnics or a light meal. Easy to prepare and full of seasonal flavors, it's a healthy option the whole family will enjoy.
ingredients
- 8 oz whole wheat pasta
- 1 large zucchini, diced
- 1 medium yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1 cup non-dairy yogurt (plain)
- 1/4 cup unsweetened almond milk (or non-dairy milk of choice)
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1 cup fresh spinach, chopped (optional)
steps
- 1.
Cook the whole wheat pasta according to package instructions; drain and rinse under cold water to cool.
- 2.
In a large bowl, combine the diced zucchini, yellow squash, and halved cherry tomatoes.
- 3.
In a separate bowl, whisk together the non-dairy yogurt, almond milk, apple cider vinegar, oregano, garlic powder, black pepper, and salt until smooth.
- 4.
Pour the dressing over the cooled pasta and vegetables; toss gently to combine all ingredients.
- 5.
If desired, add fresh spinach and mix well.
- 6.
Cover and chill the pasta salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- 7.
Serve cold and enjoy your refreshing summer meal!
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