We have almost made it through the work week, woop! I think this weekend I will be playing catch-up and getting to those family chores that I’ve been putting off forever! I have the WORST habit of being super motivated to do loads and loads of laundry, taking them from the dryer to my laundry basket and then letting them sit. And sit. And wrinkle. Sometimes when I’m feeling like I want to actually hang up my clothes and put everything away, I dump them on my bed. But then I get caught up watching tv and just forget about the laundry. So they sit on the bed. When it’s time to go to sleep I put them back into the basket. And then that repeats for 3 days. It’s terrible!
Please tell me I’m not the only one that does that! Ah!! Well aside from cleaning I will also be thinking of a few new recipes to make and grocery shop! Yay for adulting!
I have a yummy recipe for you today. It’s a macaroni salad that’s got some fresh veggies, some creamy Greek yogurt, and some red wine vinegar. What I like about pasta salad is that it’s customizable to the veggies you prefer. It does make quite a bit and will make for some great additions to your lunch or dinner!
What are your favorite veggies to add to pasta salad? Comment below!
Ingredients
- 3 cups cooked macaroni noodles
- 3 tablespoons Greek yogurt
- ½ cup mayo
- 2 tablespoons red wine vinegar
- 1 ½ tablespoons prepared mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 3 cups fresh broccoli florets
- 1 pint grape or cherry tomatoes, halved
- 1 cup cooked green peas
Instructions
- In a large bowl, whisk together the Greek yogurt, mayo, vinegar, mustard, garlic powder, ¼ teaspoon salt and ¼ teaspoon pepper.
- Add the pasta and veggies to the dressing. Add ¼ teaspoon salt and ¼ pepper. Stir until pasta and veggies are fully coated with dressing.
- Refrigerate for at least 1 hour and serve cold.
Notes
Adapted from Eat.Drink.Love.
