Description
A vibrant medley of pasta, potatoes, beans, broccoli, and coleslaw, dressed with Greek yogurt and citrus vinaigrette. These no-cook cold salads are refreshing, customizable, and perfect for balancing rich mains. Serve at parties for a light, crowd-pleasing option.
Ingredients
200g rotini or fusilli pasta
6 medium red or Yukon Gold potatoes
200g canned black, kidney, or garbanzo beans
1 cup chopped broccoli florets
2 peeled, sliced Persian cucumbers
1 medium green or red cabbage, shredded
1/2 cup Greek yogurt
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp chopped fresh herbs (oregano, dill, or parsley)
Salt to taste
Instructions
Cook pasta according to package instructions. Boil potatoes in salted water until tender (10-15 minutes), drain, and cool on a baking sheet to room temperature before refrigerating.
Rinse and drain canned beans, pat dry with paper towels.
Blanch broccoli in salted boiling water for 2-3 minutes until crisp-tender. Refresh in ice water and drain.
Shred cabbage and slice cucumbers into thin rounds. Toss cabbage with 1 tbsp olive oil and 1 tbsp balsamic vinegar.
Whisk Greek yogurt with herbs and a pinch of salt for potato salad dressing. For pasta salad, mix olive oil, balsamic vinegar, and citrus zest (lemon/lime).
Combine all components in an airtight container, layering or mixing as preferred. Chill for at least 2 hours before serving.
Notes
Swap Greek yogurt with vegan yogurt for dairy-free. Use fresh herbs for vibrant flavor. Adjust seasoning after chilling. Refrigerate leftovers for up to 3 days. Add cherry tomatoes or bell peppers for color.
- Prep Time: 25
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 cups)
- Calories: 135
- Sugar: 2g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg