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- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 12
- 1/2 cup red wine vinegar
- 1 teaspoon dried dill weed
- 2 teaspoons dried oregano
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- 1 cup plain yogurt
- dressing:
- 1 medium onion, chopped
- 3/4 cup extra-virgin olive oil
- 1 cup snap peas
- 1 cup fresh mushrooms, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 16 ounces multigrain elbow macaroni (such as barilla proteinplus®)
- 1/2 head broccoli florets, chopped
- 1 cup baby carrots, chopped
- Carbohydrate 33.4
- Cholesterol 1
- Fat 15.8
- Protein 9.2
- Sodium 59
- Calories 311 calories;
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cool water, and drain once more. Chill in the refrigerator for 30 minutes. Mix yogurt, oil, red wine vinegar, oregano, garlic, dill, salt, and pepper for dressing together in a bowl using a wire whisk. Add broccoli, bell peppers, onion, snap peas, mushrooms, carrots, and dressing to chilled pasta; mix well.
