Creamy Garden Pasta Salad
2 cups Greek Yogurt
2/3 cup Light Mayonnaise
2 cloves Garlic, minced
2 tsp. Honey
2 tbsp. White Wine Vinegar
Salt and Pepper
1/3 cup Chives, chopped
Make dressing: Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl. Chill.
1 lb. Pasta
1 cup Frozen Peas
2 Tomatoes, seeded and sliced
1 Yellow Pepper, seeded and thinly sliced
1/2 Cucumber, seeded and sliced
1/4 Red Onion, thinly sliced
1 stalk Celery, chopped
Cook pasta according to package directions. Add the peas for the last minute of cooking. Drain and rinse under cold water.
Remove seeds from tomaotes, peppers and cucumber,
and thinly slice. Slice onion. Toss pasta, peas, and vegetables until well combined.
Gently fold in dressing. Chill.
Season with coarse salt and freshly ground black pepper.