Macaroni primavera

    35 minutes

    This salad is high in protein, thanks to the yogurt and pasta. Increase the vitamin content by adding lots of crunchy fresh vegetables.

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    Serves: 4 

    • 1 cup (100 g) small broccoli florets
    • 1/2 cup (80 g) frozen peas
    • 2 carrots, cut into matchsticks
    • 225 g elbow macaroni
    • 375 g plain low-fat yogurt
    • 4 tablespoons (85 g) reduced-fat mayonnaise
    • 1 1/2 teaspoons Dijon mustard
    • 3 tablespoons red wine vinegar
    • good pinch of freshly ground black pepper
    • 2 celery stalks, coarsely chopped
    • 1 red onion, coarsely chopped
    • 2 tablespoons chopped fresh parsley, chives or basil

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large saucepan of water to the boil. Fill a bowl with iced water. Add the broccoli to the pan and simmer for 1–2 minutes or until tender but still crisp. Using a slotted spoon, transfer the florets to the iced water.
    2. Return the pan to the boil and add the peas. Simmer for about 2 minutes, then transfer to the iced water.
    3. Return the pan to the boil again and add the carrots. Simmer for 3–4 minutes or until tender but still crisp. Add to the iced water.
    4. Bring the pan back to the boil. Add the pasta and cook according to the packet instructions. Drain in a colander and rinse under cold running water.
    5. To make the dressing, put the yogurt, mayonnaise, mustard, wine vinegar and pepper in a bowl and stir until thoroughly blended.
    6. Drain the vegetables and toss with the pasta and dressing. Add the celery and onion. Sprinkle over the herbs and mix well. Serve at room temperature or chilled.

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