Gooooood morning from Indiana!!! It’s absolutely beautiful here ~ cool breeze, hot sun, and we’re out in the middle of the country, eating amazing food, having fun with family, and watching the corn grow!
Last night I made a pasta salad to go with my brother-in-law’s incredible charcoal-grilled-to-perfection ribeye steaks. MAN they were good. And the pasta salad wasn’t too shabby either.
Got a little carried away with the fresh cracked black pepper…
As you know, my favorite thing to do is to make a yummy dish even yummier by cleaning it up as much as possible. This salad is no exception: the greek yogurt instead of mayo makes it so creamy and tangy and divine, and that pasta can be gluten-free, or you can leave the pasta out completely and just add lots more veggies. The dressing is so easy ~ you can do anything your heart desires with it!
Here’s how it’s done…
- 1 medium tub FAGE 0% Greek yogurt
- 2 tablespoons stone ground mustard
- 1 packet of Ranch Dressing seasoning (it doesn’t matter what type ~ traditional or the yogurt version ~ whatever you can find)
- 1-2 tablespoons dill (fresh or dried)
- 1 tablespoon celery seed
- one bunch green onions, chopped
- 1 cucumber, peeled and diced
- 3 stalks celery, diced
- 1 head of broccoli, broken into small pieces
- 1 can water chestnuts, diced
- 1 box gluten-free or regular pasta, prepared al dente (meaning don’t boil the heck out of it)
Get your water boiling for the pasta.
In a large bowl, combine the first 4 ingredients and stir. Add the cucumbers in first, so that the juice starts to marry with the yogurt. Then chop and drop the rest of the veggies in as you go. (Carrots would be awesome in this dish, but I got lazy.)
When the pasta is done, add it to the veggies and stir. Season with salt and pepper, and more dill if you’re addicted to dill, like I am.
This would be insanely delicious with potatoes instead of pasta!
Stay tuned for more summery recipes ~ like Cow Pie!!!