Ingredients
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16 ounces multigrain elbow macaroni (such as Barilla ProteinPLUS®)
Dressing:
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1 cup plain yogurt
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¾ cup extra-virgin olive oil
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½ cup red wine vinegar
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2 teaspoons dried oregano
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1 teaspoon minced garlic
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1 teaspoon dried dill weed
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salt and ground black pepper to taste
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½ head broccoli florets, chopped
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 medium onion, chopped
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1 cup snap peas
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1 cup fresh mushrooms, chopped
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1 cup baby carrots, chopped
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cool water, and drain once more. Chill in the refrigerator for 30 minutes.
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Mix yogurt, oil, red wine vinegar, oregano, garlic, dill, salt, and pepper for dressing together in a bowl using a wire whisk.
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Add broccoli, bell peppers, onion, snap peas, mushrooms, carrots, and dressing to chilled pasta; mix well.
Nutrition Facts (per serving)
311 | Calories |
16g | Fat |
33g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 311 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 2g | 11% |
Cholesterol 1mg | 0% |
Sodium 59mg | 3% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 4g | 16% |
Total Sugars 3g | |
Protein 9g | 18% |
Vitamin C 45mg | 50% |
Calcium 64mg | 5% |
Iron 1mg | 3% |
Potassium 213mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.