Pasta Salad with Kefir, Peas & Cheese
I love recipes with healthy substitutes. Cut the mayo out of pasta salad and give it a healthy, tangy twist with kefir and some fresh peas for a fresh take on a classic.
- Preparing Time: 25 minutes
- Total Time: 25 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 pound pasta shells
- 1 1/2 cups lifeway lowfat plain kefir
- 1 pound fresh or frozen peas thawed
- 6 green onions
- 1/2 cup mint leaves
- 1/2 pound white cheese (or feta)
- Carbohydrate 88.6165315165605 g
- Cholesterol 136.843607525 mg
- Fat 18.4386684784059 g
- Fiber 7.71079508777385 g
- Protein 31.8202285258171 g
- Saturated Fat 10.0399418088933 g
- Serving Size 1 1 Serving (415g)
- Sodium 1573.42525565291 mg
- Sugar 80.9057364287866 g
- Trans Fat 1.67817097501596 g
- Calories 645 calories
Cook the pasta shells in salted water until al dente. Drain and while it begins to cool, make the dressing and prep additional ingredients. In a blender, combine kefir, olive oil, garlic, salt, cayenne pepper and 1 cup of the peas. Blend until smooth and pale green. Chop the green onions into thin slices. Stack the mint leaves and slice crosswise into thin ribbons. Dice the cheese into ¼ inch cubes or crumble if using feta. In a large mixing bowl, combine pasta, dressing, green onions, mint, cheese and remaining peas and stir to combine. Refrigerate a few hours or overnight before serving.
