Ingredients
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1 lb. bag pasta of choice
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2 Tbsp. Soulfull Classic
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1 ½ cups Plain Unsweetened Yogurt
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¼ cup EVOO
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¼ cup fresh basil, chopped
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Garlic Lovers only: 1 Tbsp. fresh minced
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English Cucumbers, diced, 1-2 cups
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Red onions, thinly sliced, ½ cup
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Bell Peppers (any color), diced, 1 cup
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½ cup Calabrian chiles (or something briny)
Directions
Bring 2 qts. of water to a boil in medium size sauce pot.
Add pasta and cook according to manufacture instructions. (5-10 minutes)…salt that water!
While pasta is cooking, whisk in a large mixing bowl: yogurt, olive oil and soulfull classic.
When pasta is al dente, remove and shut off heat. Drain pasta and toss into dressing. Set aside.
Chop remaining ingredients if you haven’t done so already and add them into the pasta salad.
Toss to coat and chill pasta salad completely, or serve immediately.
Recipe Note
Hot tip: If its NOT gluten free pasta, then don't rinse it. By adding the dressing while the pasta is still warm, the flavors cool and add more flavor to the pasta itself, making it the ultimate dressing.
For the briny piece: We love the sweet and spiciness Calabrian chiles bring to this salad, but if you don't have them on hand, simply use olives, pepperoncinis or even artichokes and add a little red Chile flakes for a kick.
When using gluten free pasta, we've noticed its best to rinse and cool it, then add the dressing. Less chance of it sticking together the next day:)
