Looking for a quick lunch idea for the week? This pasta salad, rich in fibre and protein, is perfect for you!
Ingredients
For the salad:
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375 ml (1 ½ cups) dry lentil and quinoa pasta
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4 hard-boiled eggs, cut into pieces
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3 stalks of celery, finely chopped
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2 medium carrots, finely chopped
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¼ red onion, finely chopped
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½ yellow bell pepper, finely chopped
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60 ml (¼ cup) finely chopped green olives
For the dressing:
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187 ml (¾ cup) plain 0% Greek yogurt
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60 ml (¼ cup) light mayonnaise
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45 ml (3 tbsp) white wine vinegar
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30 ml (2 tbsp) maple syrup
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15 ml (1 tbsp) dried Italian herbs
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5 ml (1 tsp) garlic powder
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5 ml (1 tsp) Dijon mustard
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Pepper and salt, to taste
Preparation
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Cook the pasta according to package instructions. Drain and rinse with cold water.
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In a large bowl, mix all the ingredients for the dressing. Season with salt and pepper to taste.
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Add the pasta, eggs, and vegetables to the dressing. Mix well and enjoy cold.
Notes
Keeps for 4 days in the refrigerator.
Note: For better preservation, add the dressing just before eating.
