Strawberry–Tomato–Mozzarella pasta salad

serves 6

A delicious blend of tangy tomatoes, sweet berries, and a savory sauce hit all the right flavour notes. 

12     oz quinoa pasta

2/3   cup 2-percent plain Greek yogurt

3       tbsp apple cider vinegar

2       tbsp poppy seeds

1       tbsp olive oil

½      tsp garlic salt

½      tsp onion powder

         Olive oil cooking spray

100 grams asparagus, thinly sliced

100  grams watercress

1       punnet of strawberries, sliced

200  grams cherry tomatoes

200 grams mozzarella, cubed

1       small red onion, thinly sliced

¼      cup packed basil

Cook pasta as directed. In a bowl, whisk yogurt, vinegar, poppy seeds, oil, garlic salt, and onion powder. In a skillet coated with cooking spray, cook asparagus over medium heat, 4 minutes. Combine pasta, sauce, asparagus, and watercress; top with remaining ingredients.

NUTRITIONAL INFO 411 calories per serving, 11 g fat (5 g saturated), 61 g carbs, 8 g fibre, 19 g protein, 388 mg sodium

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