Pasta Salad with Creamy Green Olive Yogurt Dressing
PORTION
4-6
SERVINGS
PREP TIME
10
Minutes
COOK TIME
15
Minutes
DIRECTIONS:
INGREDIENTS:
  • Bring a big pot of salted water to a boil. Blanch the cauliflower florets for 30 seconds and remove with a slotted spoon. Set aside.

  • In the same pot of water, cook the pasta until just tender. Drain, toss with cold water and set aside.

  • In a large bowl of a food processor, combine the yogurt, ricotta, mayonnaise, garlic, lemon juice, lemon zest, anchovy paste, 1/2 cup of the crumbled feta, basil and mint. Blend until smooth. With the processor running, slowly pour in the olive oil until emulsified. Season to taste with salt and pepper.

  • Toss the pasta with the yogurt dressing and gently fold in the remaining feta, the artichoke hearts, green olives, capers and cherry tomatoes. Garnish with remaining basil.

Created By:
Lisa Cassell Arms
INGREDIENTS:
  • 1 cup Green Mountain Creamery Plain Greek Yogurt, 0% or 5% fat
  • 1 cup cauliflower, cut into bite-sized florets
  • 1 pound dried pasta, ziti or penne
  • 1/3 cup whole milk ricotta cheese
  • 1/3 cup mayonnaise
  • 1 large garlic clove, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon anchovy paste
  • 1 cup feta, crumbled
  • 1/4 cup fresh basil, chopped (reserve 1 tablespoon for garnish)
  • 1 tablespoon fresh mint, chopped
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1/2 cup marinated and quartered artichoke hearts
  • 1/2 cup brined green olives, pitted and sliced
  • 1 tablespoon capers
  • 1/2 cup cherry tomatoes, halved or quartered