Saturday, February 15, 2014

Macaroni and Peas with Carrots

If you like the zesty flavor of garlic you will enjoy this salad of fresh pasta, peas and carrots

  1. One pound whole wheat curly pasta or elbow macaroni
  2. Four large cloves of garlic, finely diced
  3. 2 cups of shelled baby peas
  4. 1 cap finely diced carrots (Petersen's)
  5. 1 small sweet onion, finely diced
  6. 1/2 cup of low fat greek yogurt
  7. 1/4 cup apple cider vinegar
  8. 1 tablespoon brown mustard
  9. 1 tablespoon finely chopped parsley
  1. Lightly sauté garlic, until golden brown
  2. Combine yogurt, 1/4 cup apple cider vinegar, brown mustard, chopped parsley, garlic. Let stand for 1/2 hour to let flavors mix.
  3. Cook pasta and drain.
  4. Mix with peas, carrots and onion.
  5. Mix with dressing and let stand for an hour.
This is patterned after the garlic pasta at the Peoples Food Coop, which we like a lot.

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