Pasta, Rice & Grains, Vegetables
No Mayo Vegetarian Pasta Salad

2 cups uncooked small pasta 1 cucumber, peeled, cored, 1/2-inch dice 1 large firm ripe tomato, 1/2-inch dice 2 large ribs celery, trimmed and finely diced 1 small red onion, finely diced 1 cup frozen peas, rinsed and drained 1/2 cup chopped fresh Italian flat leaf parsley

For the dressing: 1/2 cup ranch dressing 3/4 cup thick nonfat Greek yogurt, drained 2-3 tablespoons freshly squeezed Meyer lemon juice (the juice of 1 large Meyer lemon) 1/4 cup fig or apple cider vinegar 1/4 cup sugar 1 teaspoon organic sea salt 1 tablespoon finely ground black pepper

Cook the pasta in rapidly boiling water until al dente. Drain and set aside. Do not rinse.

In a very large bowl, whisk together all of the dressing ingredients until smooth. The mixture should be the consistency of a gravy, not as thick as mayonnaise, more like a thin hollandaise. Add more Greek yogurt or vinegar to thicken or thin as needed.

Add all of the vegetables, and toss to coat. Add the pasta, and toss once again. Refrigerate overnight to allow the flavors to blend. Toss, and serve cold.

Notes

Substitute or add whatever veggies you like/have on hand - broccoli, cauliflower, zucchini, carrots, red, orange, or yellow bell pepper, etc. will all work well.

This can be made up to a week ahead and stored in an airtight container or Ziploc® bag. Toss before serving.