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Creamy Pasta Salad
2021-05-07
https://www.metro.ca/userfiles/image/recipes/salade-pates-cremeuses-11623.jpg
PT05M
PT10M
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In a medium saucepan bring vegetable or chicken broth to boil over medium high heat. Toss in pasta and cook, uncovered, until most of the broth has been absorbed and pasta is al dente, about 8 minutes. Transfer to a large bowl with any remaining liquid to cool.Stir Greek yogurt, dill, lemon juice, mustard, salt, pepper, celery, and peas into pasta until blended.Top with tuna or chicken if desired.Serve pasta salad immediately or cover and refrigerate until ready to serve. Can be made up to 3 days ahead and stored in the fridge.Garnish with more dill before serving.
4
Campbell
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0
0
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1 carton (900 ml) Campbell's® Ready to use vegetable broth or chicken broth
2 1/2 cups (625 ml) Selection Conchigliette pasta (shell shaped) or other short pasta
1/2 cup (125 ml) plain non fat Irresistibles Greek yogurt
1 tablespoon (15 ml) finely chopped fresh dill, plus more for garnish
1 tablespoon (15 ml) lemon juice
2 tablespoons (30 ml) Irresistibles Dijon mustard
1/2 teaspoon (2,5 ml) salt and pepper
1 cup (250 ml) chopped celery
1 cup (250 ml) Selection frozen green peas, thawed
1 can (170 g) tuna in oil or 2 cups (500 ml) shredded cooked chicken, optional
Creamy Pasta Salad
4
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME
Ingredients
-
1 carton
(900 ml)Campbell's® Ready to use vegetable broth or chicken broth
-
2 1/2 cups
(625 ml)Selection Conchigliette pasta (shell shaped) or other short pasta
-
1/2 cup
(125 ml)plain non fat Irresistibles Greek yogurt
-
1 tablespoon
(15 ml)finely chopped fresh dill, plus more for garnish
-
1 tablespoon
(15 ml)lemon juice
-
2 tablespoons
(30 ml)Irresistibles Dijon mustard
-
1/2 teaspoon
(2,5 ml)salt and pepper
-
1 cup
(250 ml)chopped celery
-
1 cup
(250 ml)Selection frozen green peas, thawed
-
1 can
(170 g)tuna in oil or 2 cups (500 ml) shredded cooked chicken, optional
Preparation
In a medium saucepan bring vegetable or chicken broth to boil over medium high heat. Toss in pasta and cook, uncovered, until most of the broth has been absorbed and pasta is al dente, about 8 minutes. Transfer to a large bowl with any remaining liquid to cool.
Stir Greek yogurt, dill, lemon juice, mustard, salt, pepper, celery, and peas into pasta until blended.
Top with tuna or chicken if desired.
Serve pasta salad immediately or cover and refrigerate until ready to serve. Can be made up to 3 days ahead and stored in the fridge.
Garnish with more dill before serving.
Source :
Campbell
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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