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.
