Thursday, March 18, 2010

Mediterranean Pasta Salad


1 Cucumber peeled, seeded and chopped
1/2 of a Medium red onion- chopped well
2 Cups Broccoli-cooked al dente- and chopped
4 pieces of 1/4" Sopresata (about a cup chopped and 1/2lb by weight)
1 Can drained sweet peas 
1 Can Chick Peas
1 Red Pepper Chopped
3/4 Cup Artichoke hearts chopped(with out the leaves)
1 Package Fusilli or Rotini Pasta cooked (al dente) and cooled

Dressing:
1 1/2 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Mayo ( I use Duke's)
9 oz. Container Fage Greek Yogurt
Juice of 1 large Lemon
1 Tablespoon Country Dijon Mustard or similar
Salt & Pepper


Combine dressing in a blender or with a hand held mixer.  Make sure to mix well. Add to completely cooled bowl of mixed ingredients. Add in a small amount at a time and mix between additions. 















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