Vegetable Pepe Pasta Salad

Vegetable Pepe Pasta Salad

INGREDIENTS

  • 4 ounces acini di pepe pasta
  • 2 tablespoons unsalted butter
  • 1 leek (white and light green parts only), halved lengthwise and thinly sliced
  • 1/2 bunch asparagus, cut into 1-inch pieces
  • 1 cup Greek yogurt
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup corn kernels
  • 1 cup grape tomatoes, halved

INSTRUCTIONS

  1. In large pot of boiling salted water, cook pasta according to package instructions, then drain.
  2. Meanwhile, in large skillet, heat butter over medium-high heat. Add leek and cook 1 minute, stirring frequently. Add asparagus and cook 5 to 7 minutes or until tender-crisp, stirring occasionally.
  3. In large bowl, stir together yogurt, cheese, dill, salt and pepper. Add corn, tomatoes, pasta and asparagus mixture; toss until well combined. Refrigerate at least 2 hours or up to 2 days before serving.
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