Ingredients
Pasta and Vegetables
- 4 cups cooked pasta
- 1 peach, cut into wedges
- Kernels from 1 cob of corn
- 1 avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup green beans, trimmed and cut in half
Dressing
- 1 cup low-fat Greek yogurt
- 1/2 bunch fresh basil
- Squeeze of lemon juice
- 1 tbsp honey
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta in a colander.
- Cool the pasta: Rinse the drained pasta under cold running water to stop the cooking process and chill the noodles. This ensures a firm texture perfect for a salad.
- Prepare the vegetables: Combine the peach wedges, corn kernels, sliced avocado, halved cherry tomatoes, and trimmed green beans in a large mixing bowl.
- Make the creamy dressing: In a food processor, blend the low-fat Greek yogurt, fresh basil leaves, lemon juice, honey, salt, and pepper until smooth and creamy. Add a little water if the dressing is too thick to reach your desired consistency.
- Toss the salad: Add the chilled pasta to the bowl with the vegetables. Pour the creamy basil dressing over everything and gently toss until all ingredients are well coated.
- Serve chilled: Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Notes
- Use fresh, ripe peaches for the best natural sweetness and texture.
- To keep avocado from browning, toss the slices in a little lemon juice before adding to the salad.
- You can substitute cooked corn kernels from canned or frozen corn if fresh corn is not available.
- This salad can be prepared ahead and stored covered in the refrigerator for up to a day.
- Adjust honey and lemon juice in the dressing to balance sweetness and tanginess according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
