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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