Veggie pasta salad is a wonderful dish. It is a satisfying salad, as well as delicious and it tastes even better the next day. Regarding the ingredients, sky is the limit; you can add in your salad all kinds of veggies, herbs, dairy products or even fruit.

I tried to make my recipe healthier but I still wanted that rich taste, so I made a few changes. I used whole wheat fusilli, juicy cherry tomatoes and fresh snow peas and for the creamy dressing I used Greek yogurt, fresh mint and only 2 tablespoons of homemade mayo. The result was mouth-watering!

Ingredients (for 4 servings):

• 300g whole wheat fusilli
• 300g cherry tomatoes
• 20 snow peas
• 75g mozzarella
• 1 spring onion
• 1 deseeded chili
• 150g Greek yogurt (5% fat)
• 30g mayonnaise – 2 Tbsp
• 30ml lemon juice – 2 Tbsp
• 15ml olive oil – 1 Tbsp
• 1 tsp honey – 7g
• 1 garlic clove
• 6 basil leaves
• 10 mint leaves
• salt and pepper to taste

Method:

1. Boil pasta according to the instructions on the package.
2. Blanch the snow peas (boil them for 2 minutes in salted water and cool them in ice cold water).
3. Chop chili, spring onion and herbs. Halve the cherry tomatoes and the blanched snow peas.
4. Prepare the dressing by mixing the Greek yogurt with mayonnaise, lemon juice, olive oil, honey, minced garlic and chopped basil and mint.
5. In a salad bowl combine the pasta, cherry tomatoes, chili, spring onion, snow peas and mozzarella cheese. Pour the dressing and toss until all the ingredients are coated with dressing.