Description
A cold, halal-friendly pasta salad with al dente whole wheat noodles, roasted red peppers, and a tangy Greek yogurt dressing. Perfect for plant-based or low-sodium diets.
Ingredients
Whole wheat pasta 12 oz
Greek yogurt (non-dairy) 1 cup
Roasted red pepper 1 cup
Microgreens 2 cups
Lemon juice (to taste)
Tahini (to taste)
Salt (to taste)
Pepper (to taste)
Sumac (optional)
Arugula or spinach (substitute for microgreens)
Instructions
Boil pasta in salted water until al dente; chill in ice bath
Blend yogurt, roasted peppers, lemon juice, and tahini into dressing
Toss chilled pasta with dressing and refrigerate 15-20 minutes
Mix with microgreens and additional herbs before serving
Notes
Use room-temperature pasta to preserve dressing emulsion
Roast fresh red peppers at 400°F for better flavor
Add sumac for briny depth
Store chilled up to 24 hours
- Prep Time: 20
- Cook Time: 10
- Category: Lunch
- Method: Cold Preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg