Strawberry Pasta Salad
This strawberry pasta salad combines juicy strawberries, creamy lemon yogurt dressing, and crunchy almonds for a refreshing summer dish. It's perfect for potlucks, picnics, or healthy weeknight meals!
Ingredients
- 1/2 pound uncooked mini farfalle or other bow-tie pasta
- 1/2 cup lemon yogurt
- 1/4 cup canola oil
- 2 tablespoons lemon juice
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 1 green onion, thinly sliced
- 2 tablespoons crystallized ginger, finely chopped
- 1 tablespoon pickled jalapeno slices, finely chopped
- 1 pound fresh strawberries, quartered
- 1/4 cup slivered almonds, toasted
- Optional toppings: toasted sweetened shredded coconut, small fresh mint leaves
Instructions
- Cook the pasta according to package directions. For added nutrition, use a whole-grain or protein-rich pasta alternative.
- Drain the cooked pasta and rinse it under cold water to stop the cooking process. Ensure it’s well-drained to avoid watery dressing.
- In a large mixing bowl, whisk together the yogurt, canola oil, lemon juice, sea salt, and cayenne pepper until smooth and creamy.
- Stir in the green onion, crystallized ginger, and pickled jalapenos for a spicy and aromatic punch.
- Add the cooled pasta to the mixing bowl and toss it well so each piece is coated in the dressing. Refrigerate for at least 30 minutes to let the flavors meld.
- Just before serving, gently fold in the quartered strawberries and sprinkle with toasted slivered almonds for crunch.
- Optional: Garnish with shredded coconut and fresh mint leaves for a burst of tropical flavor. Serve immediately and enjoy!