2 cups cooked O Organics® 100% whole wheat rotini (or similar)
2 cups grilled or broiled salmon pieces, chicken, roast beef, tofu or shrimp
4 hard-boiled eggs, shelled and cut into about 8 pieces each (discard yolk from 2 eggs)
2 cups almost tender asparagus pieces or broccoli florets, steamed or micro-cooked (another vegetable can be substituted)
3 green onions, white and part of green, chopped
1/2 cup plain Greek yogurt (non-fat or low-fat)
1/2 Tbs O Organics® extra virgin olive oil
2 tsp lemon juice
2 tsp Dijon mustard (or other prepared mustard)
1 tsp fresh dill weed, finely chopped (1/2 teaspoon dried dill can be substituted)
1/2 tsp black pepper
1/4 tsp salt (add a dash or two more salt if desired)
1. Start boiling pasta until al dente. Combine the cooked pasta, lean protein, egg pieces, vegetables and green onions in a serving bowl and toss to blend.
2. Combine dressing ingredients in a measuring cup and stir until smooth. Pour dressing over pasta salad ingredients to gently stir to blend them.
3. Cover and refrigerate the salad until ready to serve.
Dietary Fiber 3.5g
Monounsaturated Fat 8.9g
Polyunsaturated Fat 3.0g
Saturated Fat 4.0g
Total Fat 18.0g
Vitamin D 22.0