Food Geek Friday: Greek Pasta Salad

I completely stumbled upon this pasta salad the other day with randomness from my fridge.  I’d been out for a run, needed lunch but didn’t want anything hot.  I took a stroll through the fridge and came up with this using veggies from my CSA (community supported agriculture) and some yogurt dip.  It’s light, delicious, and a great substitute for more mayo/calorie laden pasta salads.  Plus, it will be the perfect side dish to your Memorial Day festivities!

Greek Pasta Salad

Ingredients

  • whole wheat pasta
  • assorted veggies – I used what was in my fridge: zucchini and green beans but any fresh veg will work.
  • tzaziki dip (a Greek yogurt dip with cucumber, dill and garlic)

Boil the pasta in salted water.  While the pasta is cooking, chop the veggies.  Drain the pasta and rinse in cool water.  (I also placed it in the refrigerator for a bit to cool it off.  Toss in veggies and dip. Stir until coated.  Enjoy!