Craving Carbs? Indulge in this Delish Vegetarian pasta dish for some Monday love

Strawberry–Tomato–Mozzarella pasta salad

serves 6

A delicious blend of tangy tomatoes, sweet berries, and a savory sauce hit all the right flavour notes. 

12     oz quinoa pasta

2/3   cup 2-percent plain Greek yogurt

3       tbsp apple
cider vinegar

2       tbsp poppy
seeds

1       tbsp olive oil

½      tsp garlic salt

½      tsp onion powder

         Olive oil
cooking spray

100 grams asparagus,
thinly sliced

100  grams watercress

1       punnet of strawberries,
sliced

200  grams cherry
tomatoes

200 grams mozzarella,
cubed

1       small red
onion, thinly sliced

¼      cup packed basil

Cook pasta as directed. In a bowl, whisk yogurt, vinegar,
poppy seeds, oil, garlic salt, and onion powder. In a skillet coated with
cooking spray, cook asparagus over medium heat, 4 minutes. Combine pasta,
sauce, asparagus, and watercress; top with remaining ingredients.

NUTRITIONAL INFO 411
calories per serving, 11 g fat (5 g saturated), 61 g carbs, 8 g fibre, 19 g
protein, 388 mg sodium

Read more summer-fresh pasta salad recipes in the latest issue of Yoga Journal available at all Coles Supermarkets or subscribe on line with our special offer buy a one-year subscription and receive two free additional issues.

Original article published by Yoga Journal >