Ingredients
The following ingredients have 4 Servings
- 8 ounces gluten-free pasta ((I used Banza Rotini))
- 1 cup diced cucumber
- 1 cup bite-size broccoli florets
- ½ small red bell pepper, diced
- ½ cup diced sweet vidalia onion
- ½ cup plain Greek yogurt
- ½ cup mayonnaise ((I used avocado oil mayo))
- ¼ cup minced fresh dill
- ¼ cup minced fresh chives
- 2 tablespoons white vinegar
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon sea salt
Instruction
- Cook pasta: Cook pasta according to the package instructions. Drain and rinse with cold water to cool.
- Make dressing: Meanwhile, in a medium bowl, whisk together the dressing ingredients until smooth. Refrigerate until ready to use.
- Toss: In a large bowl, combine the pasta, cucumber, broccoli, bell pepper, and onion.
- Add dressing: Pour the dressing over the pasta salad and gently toss to combine. Taste for salt and pepper, adding more if needed. Serve right away or refrigerate in a container with a lid for 1-2 hours or until ready to serve.
