Pasta salad loaded with mayo? No way! Fresh herbs take center stage in this delicious recipe.
2 cups asparagus, chopped into 1 inch pieces
12 oz rotini or penne pasta
Extra virgin olive oil
1/2 cup plain Greek yogurt
1/4 cup light coconut milk
’1 Tbsp freshly squeezed lemon juice
1 Tbsp honey
1 love garlic, minced
12 oz cooked skinless chicken breast, shredded
1/4 cup chopped fresh parsley, cilantro, dill and mint
3 scallions, thinly sliced
Bring a large pot of water to a boil. Add asparagus and cook for 1 minute. Remove from pot and put in a bowl of ice water to cool. Transfer to a large bowl.
Cook pasta according to package directions. Drain, toss with 1 tsp olive oil and cool to room temperature.
Prepare dressing. In a small bowl whisk together yogurt, coconut milk, lemon juice, honey and garlic. Season to taste with salt and pepper.
To the bowl with asparagus add pasta, chicken, herbs, and dressing and mix well. Season with additional salt and pepper if desired. Makes 8 servings.
Nutritional Information (per serving): Calories: 251, Fat: 3 g., Carbs: 37 g., Fiber: 5 g., Sugars: 4 g., Protein: 21 g. Sodium: 114 mg.