Citrus Oregano white balsamic vinegar ·
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Foglie d'Ulivo pasta ·
Meyer Lemon olive oil ·
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Mediterranean Foglie d'Ulivo Pasta Salad
Mediterranean Foglie d'Ulivo Pasta Salad
2
Mediterranean, Vegetarian
Healthy, Salads, Pasta & Grains, Vegetarian
This hearty salad has some of our favorite early spring produce: radishes, spring mix, herbs, and peas. Joined by this colorful mix is a fresh dollop of protein-rich Greek yogurt, briny olives, toasty pine nuts, and chewy-tender foglie d'ulivo pasta. A simple double citrus vinaigrette of Meyer Lemon olive oil and Citrus Oregano balsamic ties it all together.
Ingredients
- 1 cup dry Foglie d’Ulivo pasta
- 2 cups spring mix, rinsed and dried
- ⅔ cup Greek yogurt (2% or whole, preferably)
- 2 tablespoons Citrus Oregano white balsamic vinegar
- 4 tablespoons Meyer Lemon olive oil, divided
- ¼ cup fresh herbs such as basil, dill, or mint, chopped or torn
- ¼ cup pine nuts
- ¼ cup roughly chopped Kalamata or other briny olive
- 4-5 small radishes, thinly sliced
- Fresh snap or snow peas, to garnish
Directions
- Mix fresh herbs and Greek yogurt in a small bowl and set aside in the refrigerator to chill.
- Cook pasta according to package instructions, drain, and toss with a small amount of Meyer Lemon olive oil.
- Toast dry pine nuts in a small pan over medium heat until fragrant and set aside.
- Spread chilled herby Greek yogurt in a thin layer on the bottom of the plate.
- Combine remaining olive oil and the balsamic vinegar in a small bowl and whisk until blended.
- Top yogurt with one cup spring mix, half of the cooked pasta, and half of the chopped olives. Drizzle with half of the vinaigrette.
- Add radish slices, toasted pine nuts, and peas. Serve immediately.
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