Pasta Salad with Kefir, Peas & CheeseJun
6/24/2013 9:37 AM
Independence Day is just around the corner! We're gearing up for fireworks, boating excursions, and of course, Fourth of July food! Whether you're barbequing with a few friends or gathering the whole family for a potluck, we hope you have plenty classic American dishes to honor the anniversary of our nation's independence.
Potato salad, pasta salad and creamy dips and dressings don't have to be mayo-laden calorie bombs, though. We've lightened up a few of our favorite recipes and will be bringing them to you as we prepare for our upcoming holiday weekend. First up is a pasta salad that cuts the mayo completely. Lifeway Kefir makes a great tangy dressing with in a healthy shade of green with the addition of fresh peas.
Pasta Salad with Kefir, Peas & Cheese
1 lb pasta shells
1 ½ c Lifeway Lowfat Plain Kefir
3 T olive oil
2 cloves garlic, minced
1 t salt
½ t cayenne pepper
1 lb fresh or frozen peas (thawed)
6 green onions
½ c mint leaves
½ lb Lifeway White Cheese (or feta)
Cook the pasta shells in salted water until al dente. Drain and while it begins to cool, make the dressing and prep additional ingredients.
In a blender, combine kefir, olive oil, garlic, salt, cayenne pepper and 1 cup of the peas. Blend until smooth and pale green.
Chop the green onions into thin slices. Stack the mint leaves and slice crosswise into thin ribbons. Dice the cheese into ¼ inch cubes or crumble if using feta.
In a large mixing bowl, combine pasta, dressing, green onions, mint, cheese and remaining peas and stir to combine. Refrigerate a few hours or overnight before serving. If the pasta absorbs the dressing, add more kefir before serving.