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. 

  • 300g    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.

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