Great news - it's almost Friday!!
Not so great news, it's still hot and humid outside...
Tonight's dinner called for another cold salad variation (mainly so I didn't have to heat up the kitchen and to not have to worry about a whole sink-full of dishes)!
Refreshing Asparagus Salad
Main Ingredients:
* 8 - 10 oz. of Chickpea pasta (we used Penne)
* 1 lb. Asparagus (cut into bite-sized pieces)
* 1 Cup of Cherry Tomatoes, halved
* 1/3 Cup Onions, chopped
Dressing Ingredients:
* 1/3 Cup Plain Yogurt (Dairy Free or Greek)
* 2 Tbsp Lemon Juice
* 2 Tbsp Olive Oil
* 1 Tbsp Parsley, chopped
* Salt / Pepper to taste
(Please note, if the dressing is too sour, you can add a little honey or sugar to sweeten it).
Directions:
* Boil the pasta for 10-12 minutes. Keeping the pasta in the boiling water, add the chopped asparagus and cook for an additional 3 minutes.
* Then, drain the pasta/asparagus concoction and set aside in a large bowl.
* Add the tomatoes, onions and all of the whisked-together dressing ingredients and add to the pasta/asparagus mixture.
* Stir to coat, refrigerate until ready to eat, top with Pepitas (Pumpkin Seeds) and enjoy!
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