My pasta salad for work lunches this week!
-1 box of tricolor roting, boiled
-6 mini sweet peppers, diced
-1 cup of sautéed spinach
-about 1/4 of an English cucumber. Thinly sliced then halved.
-1 cup of cherry tomatoes, halved
-1/2 a Validia onion diced.
-homemade Garlic confit (1/3 cup olive oil, about 15 garlic cloves, Italian seasioning and fresh herbs. bake at 250 for 2-3 hours.)
-1 can of chickpeas, drained and rinsed.
-and about 1/2 a cup of nofat plain yogurt.
Make garlic confit, once baked and slightly cooled, mash garlic. Pour oil +garlic in pasta, mix in veggies and yogurt. Season to taste.
When serving, I will add a can of smoked oysters and feta cheese for protein and taste.
You can use whole fat yogurt and more olive oil to taste. I prefer to stick to low fat for the most part.
Delicious!
by Antique-Copy2636