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Wow everyone at your next BBQ or dinner party with this garden-packed pasta salad. The yogurt is blissfully blended with fresh dill and is tossed with plump lentils and the bounty of the season.
1 1/2 cups (375 mL) your favourite dry pasta
1 cup (250 mL) cooked green lentils
1/2 cup (125 mL) finely chopped red onion
1 1/2 cups (375 mL) sliced asparagus
1 red bell pepper, chopped
6 bacon slices, cooked, drained, and chopped (optional)
1/2 cup (125 mL) plain Greek yogurt
4 Tbsp (60 mL) chopped fresh dill (reserve some for garnish)
3 Tbsp (45 mL) olive oil
1 Tbsp (15 mL) lemon juice
1 garlic clove, chopped
to taste, salt and pepper
Quick tip: This recipe is easily adapted to seasonal produce. Try using any vegetables that you have on hand or find at the market. Don’t have a blender? No problem! Chop the garlic and dill finely and whisk in with the yogurt and oil.