Greek yogurt boosts the nutritional content of this refreshing pasta salad!
Recipe adapted from Mandy Lee of Lady and Pups
Greek yogurt is not just for snacking anymore! This rich and thick creamy treat has many versatile uses. Use it in place of sour cream, mayonnaise, or even cream! Greek strained yogurt contains the same ingredients as regular yogurt, only is has been strained through cloth to remove liquid; creating a thicker more dense product. It has the same great flavor and healthy probiotics, AND much higher protein content (between 15-20g/serving!).
4 cups whole wheat pasta
2 cups arugula
1 cup fat free Greek yogurt
1/4 cup of walnuts
2 cloves of garlic
1/4 cup low fat mozzarella cheese
Pepper to taste
Pinch of nutmeg
1/2 cup sliced sun dried tomatoes (dried, not in oil)
Olive oil for drizzling
Boil pasta, drain well. Place in large bowl and set aside.
Put arugula, yogurt, walnuts, garlic, cheese, and pepper into a food processor. Blend well, scraping down the sides as needed. Pulse until smooth. If mixture is too thick, add Greek yogurt or a drizzle of olive oil.
Mix pesto over pasta and fold until pasta is covered. Drizzle with olive oil and top with sun dried tomatoes. Serve warm or cold.
Per serving: 275 calories, 4 g fat, 0.5 g saturated fat, 49 g carbohydrates, 16 g protein, 7 g fiber, 313 mg sodium, 107 mg magnesium, 341 mg potassium, 185 mg calcium