Ingredients
- 8 oz penne pasta, uncooked
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- ⅓ cup purple onion, thinly sliced
- For the Dressing:
- ⅓ cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon freshly chopped parsley
- 1 teaspoon sugar
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Cook Pasta and Asparagus: Cook penne pasta in boiling water for 12 minutes. Add asparagus to the pot and cook for an additional 2–3 minutes.
- Drain and Cool: Drain pasta and asparagus, then rinse under cold water until cooled. Drain completely and place in a large bowl.
- Combine Vegetables: Add cherry tomatoes and sliced onion to the bowl and toss gently.
- Make Dressing: In a separate bowl, whisk together all dressing ingredients until smooth.
- Dress Salad: Pour dressing over the salad and toss to coat evenly.
- Chill: Chill before serving. Enjoy!
Notes
- For extra flavor, add some crumbled feta cheese or olives.
- Serve chilled for the best refreshing taste.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: Boiled
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
