Yogurt Pesto Pasta Salad with Asparagus

pesto yogurt pasta salad with asparagus

From bettycrocker.com; adjustments made for Intervale Food Hub members


1 package fusilli pasta (16 oz)

1 bunch (about 3/4 lb) fresh asparagus spears, trimmed, cut into 1-inch pieces

2 tablespoons olive oil

12 oz plain yogurt

2-3 tablespoons pesto

Black pepper and salt to taste

1 pint (2 cups) grape tomatoes, halved


  • Cook pasta as directed on package. Two minutes before pasta is done, add asparagus to saucepan.

  • When pasta is al dente, drain. Immediately rinse pasta with cold water; transfer to large serving bowl. Stir in oil.

  • In medium bowl, stir together yogurt and pesto. Season with salt and pepper.

  • Stir dressing and tomatoes into pasta. Serve immediately.