Ingredients

  • 500g dried pasta, or enough cooked pasta to serve 4 (spiral, fusilli, bow ties, shells work best to hold the yogurt mixture)
  • ¼ to ½ tub of Farmers Union Greek Style Yogurt depending on how much pasta you cook
  • 1 garlic clove, crushed
  • Extra Virgin Olive Oil to taste
  • Dried mint
  • 1-2 cups of leftover vegetables, chopped (we used cherry tomatoes, asparagus, peas, spring onion, rocket)
  • Salt & pepper to taste

Turn leftover plain pasta into a delicious pasta salad with Farmers Union Greek Style Yogurt!

Method

STEP 1
If using left over pasta – skip straight to step 3.

STEP 2
Cook pasta according to packet instructions. Drain and set aside to cool.

STEP 3
In your Farmers Union Greek Style Yogurt tub, combine the garlic, olive oil and dried mint. Mix well to combine.

STEP 4
In a large bowl, add the cold pasta, leftover vegetables and yoghurt dressing and toss until the pasta is evenly
coated.

STEP 5
Season with salt and pepper if desired and enjoy!

TIP: You can mix and match the vegetables and seasoning as you wish! Fresh dill, fresh mint,
paprika, snow peas, asparagus or corn could all work well too.

NOTE: The amount of yogurt mixture can be flexed according to the amount of pasta, generally the
pasta should be well coated in the yogurt mixture.