Pasta and Pizza        14 April 2024        106         0

Creamy Garlic Pasta Salad

Creamy Garlic Pasta Salad

  • 130 g Farfalle pasta (or any pasta like fusilli, macaroni, or penne)
  • 65 g yellow bell pepper, chopped
  • 65 g green bell pepper, chopped
  • 90 g cucumber, diced
  • 110 g cherry tomatoes, halved (about 8 tomatoes)
  • 50 g red cabbage, thinly sliced
  • 25 g olives, sliced
  • ½ tablespoon salt (for cooking pasta)

Creamy Garlic Sauce:

  • 56 g (8 tablespoons) heavy cream
  • 46 g (3 tablespoons) unsweetened yogurt
  • 7 g (0.4 tablespoons) minced garlic
  • 5 g (1 tablespoon) grated Parmesan cheese
  • 20 g (1.5 tablespoons) honey
  • 3 g (0.5 teaspoons) salt
  • 0.3 teaspoon black pepper powder

Cooking Tips:

  • Substitute heavy cream and yogurt with sour cream if desired.
  • Adjust or omit the honey based on the sweetness of the yogurt.
  • Use fresh garlic and be cautious not to add too much.
  1. Cook the pasta in boiling salted water according to the package instructions until al dente. Drain and let it cool down.
  2. In a large mixing bowl, combine the cooked pasta with chopped bell peppers, cucumber, cherry tomatoes, red cabbage, and olives.
  3. For the creamy garlic sauce, whisk together the heavy cream, unsweetened yogurt, minced garlic, grated Parmesan cheese, honey, salt, and black pepper until well combined.
  4. Pour the creamy garlic sauce over the pasta and vegetables, and toss until everything is evenly coated.
  5. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.

Serving: Serve the pasta salad chilled, garnished with extra Parmesan cheese or fresh herbs if you like. This pasta salad is perfect for a light lunch, a side dish at a barbecue, or for meal prep for the week ahead. Enjoy the harmony of creamy sauce and crisp vegetables with your delicious homemade pasta salad!

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