By Christie Vanover | Published June 30, 2013 | Last Updated December 28, 2022
It’s 115°F (46°C) in Las Vegas right now, so dinner had to be something light and refreshing, something that didn’t require the oven or hours over a stove. This pasta salad filled with raw veggies really hit the spot.
I did have to cook the noodles—although Whole Foods sells pre-cooked pasta, if you really want to avoid the heat.
The sauce for this salad is made with plain Chobani Greek yogurt and a few herbs and seasonings that give it a fresh springtime flavor, helping you look past the fact that it’s a scorching summer day.
I used Orecchiette pasta because the noodles have nice little pockets that hold the sauce and diced veggies. You can use any pasta that you like. Macaroni or shells would work nicely, too.
The raw vegetables also brighten up the dish with crunch and really farm-fresh flavors. I used raw asparagus, corn and red pepper, along with a scallion for added flavor.
Since I’ve been playing around indoors today, I also decided to sign up for Vine. It’s a new social media site that let’s you record 6-second videos that loop over and over. It’s like Instagram with motion. I used this recipe to create and publish my first Vine video. I need a little practice, but I’m excited to use the app for future recipes.
Stay cool my friends.
Raw Veggie Greek Yogurt Pasta Salad
- 3 cups uncooked Orecchiette pasta
- ½ cup plain Chobani Greek yogurt
- 1 tablespoon vinegar
- ½ tsp. kosher salt
- ½ tsp. Herbes de Provence
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder
- 1 scallion sliced
- 1 cup asparagus diced
- kernels from 1 ear raw corn
- 1 red pepper diced
- Cook the pasta in boiling water, until al dente. Drain and rinse with cool water.
- In a large bowl, whisk together the Chobani Greek yogurt, vinegar, salt, Herbes de Provence, garlic powder and onion powder.
- Add in the cooked pasta and vegetables. Toss to combine.
This estimate was created using an online nutrition calculator
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