Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing
Try this Summer Zucchini Pasta Salad with Greek Yogurt-Herb Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt to taste
- 1 teaspoon lemon juice
- pepper to taste
- 2 tablespoons sherry vinegar
- 1 teaspoon extra virgin olive oil
- for the dressing:
- 2 medium zucchinis
- 2 medium ears of yellow corn husked
- 1 cup of grape tomatoes quartered and seeds squeezed out
- 1 14 oz can chickpeas drained, rinsed
- 1/2 up small diced red onion
- 1 large basil chiffonade (a handful of ribbon-sliced basil
- 1 clove of garlic very finely minced
- 1/4 cup plain nonfat greek yogurt
- 1/4 easpoon onion salt
- 1 tablespoon finely minced parsley
- Carbohydrate 3.52792667711033 g
- Cholesterol 0 mg
- Fat 0.722457498909498 g
- Fiber 1.15010419007159 g
- Protein 1.21991595833276 g
- Saturated Fat 0.113050499849423 g
- Serving Size 1 1 -6 (110g)
- Sodium 882.57912916615 mg
- Sugar 2.37782248703873 g
- Trans Fat 0.0668629999704691 g
- Calories 23 calories
Place all of the ingredients for the dressing in a bowl and whisk together. Set aside in the refrigerator.Place the corn in a pot and cover with water. Lightly salt the water and bring to a boil. Once boiling, let cook for about 2 more minutes or until corn is easily pierced with a fork. Drain into a colander and shave the kernels off the corn with a knife and set aside.Slice the zucchinis halfway lengthwise, careful not to pierce the center. Spiralize, using Blade B and place in a bowl with the tomatoes, corn, beans, onion and basil. Pour over the dressing and toss to thoroughly combine.
