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 its own blog post. Give it a try, too!