Macaroni salad with crunchy veggies and lemony yogurt sauce
Preparation
30 min
Difficulty
Easy
Servings
4
Preparation
- Cook the macaroni according to the package directions. Drain and let cool.
- While the pasta cools, prep the vegetables: grate the carrot, slice the cucumber and dice the bell pepper, then drain the peas.
- In a bowl, whisk together the yogurt, lemon olive oil, mustard (if using), herbs, salt, and pepper.
- In a large salad bowl, combine the cooled macaroni, vegetables, and yogurt sauce. Mix well until everything is evenly coated.
Biotalia Tip:
- Add a touch of lemon zest for extra brightness.
- Switch up the veggies with seasonal favorites like radishes, raw zucchini, or edamame.
- For a heartier version, mix in cubes of feta or grilled tofu.
- Perfect for meal prep! Pack it with a few lettuce leaves for a fresh and satisfying lunch bowl.
Ingredients
- 200 g (about 2 cups) Bioitalia macaroni
- 1 small carrot, grated
- ½ cucumber, sliced into half-moons
- 1 yellow or red bell pepper, diced
- ½ cup (125 ml) Bioitalia green peas (canned, drained)
- ½ cup (125 ml) plain yogurt (or Greek yogurt for extra creaminess)
- 1 tbsp (15 ml) mild mustard (optional)
- 1 tbsp (15 ml) limonOlio (Bioitalia lemon olive oil)
- Salt, pepper, and fresh herbs (basil or parsley)
