Creamy Garlic Pasta Salad
Ingredients:
- 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.
Preparation Method:
- Cook the pasta in boiling salted water according to the package instructions until al dente. Drain and let it cool down.
- In a large mixing bowl, combine the cooked pasta with chopped bell peppers, cucumber, cherry tomatoes, red cabbage, and olives.
- 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.
- Pour the creamy garlic sauce over the pasta and vegetables, and toss until everything is evenly coated.
- 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!
