If you’re looking to add one more dish to your Fourth of July spread then search no more! Pasta salad is the perfect addition to a summer gathering because it can easily be made in advance and will stay fresh for days. It is also fairly easy to find 100% whole-wheat pasta, which means this dish is “real food” approved. Rather than coming up with completely new recipes for pasta salad though I actually want to showcase two “older” 100 Days of Real Food recipes that can be reinvented by simply adding noodles.
Cucumber-Dill Pasta Salad
- 8 oz whole-wheat pasta, dry (like macaroni, penne, or rigatoni)
- 1 ½ cups plain yogurt, (preferably the whole-milk variety, but any type will work)
- ½ large cucumber, grated with a cheese grater
- 1 clove garlic, minced
- 1 tablespoon dill, finely chopped (or 1 teaspoon of dried dill)
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/8 teaspoon salt
- 3 carrots, peeled
Cook noodles according to package directions. Let them cool in fridge.
Meanwhile prepare one recipe tzatziki sauce by simply mixing together all ingredients (yogurt through vinegar above). Add 1/8 teaspoon of salt to recipe.
Chop, slice, or grate carrots.
Mix together the pasta, sauce, and carrots. Garnish with carrot or dill.
The Caprese Pasta Salad Recipe has been moved to it’s own blog post. Give it a try, too!