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Florida Vegetable and Pasta Salad

servings 8
calories 396

Ingredients

1 large Florida bell pepper, diced small

1 pint Florida tomatoes, halved

2 stalks Florida celery, diced small

1 pound whole wheat pasta (your favorite)

½ cup black olives, halved

½ small red onion, diced small

6 ounces sharp cheddar cheese, cubed

½ cup pepperoncini, sliced thin

3 tablespoons fresh parsley, chopped

Dressing

1 cup plain Greek yogurt

¼ cup mayonnaise

2 tablespoons apple cider vinegar

½ lemon, juiced

2 tablespoons all-purpose seasoning

Sea salt and fresh ground pepper, to taste

Preparation

Cook pasta according to package instructions. Remove from heat, drain and set aside. In a small bowl combine yogurt, mayonnaise, vinegar, lemon juice and all-purpose seasoning. Stir to combine, taste and adjust seasoning as needed. In a large bowl, combine pasta and all other ingredients. Add dressing a third at a time (you may not need all of it). Serve immediately or chilled.

Fresh tip: Leftover dressing can be used on salads or as a sauce for other vegetables or protein.

Nutrition

  • Calories Per Serving396
  • Fat17g
  • Cholesterol25mg
  • Sodium449mg
  • Carbohydrates50g
  • Fiber8g
  • Protein14g

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