• 1 cup Greek yogurt
  • 1 lemon, juiced
  • 1 teaspoon dried dill
  • ½ teaspoon salt
  • ½ teaspoon black pepper.
  • 1 ½ cup fresh broccoli florets
  • 16 ounces penne pasta
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 small young red onion, diced
  • 1 pint yellow cherry tomatoes, cut into quarters
  • salt and pepper to taste

As March starts roaring like a lion, and we wait for it to bleat like a lamb, there is one thing on every FunGuy’s mind; swim suit season. Yup, it’s right around the corner and all anyone really wants is more carbs, mayonnaise and bacon. Lots of bacon, mmm.

Instead of cutting that all out at once, we think it should be done a little at time in the form of salad. Pasta salad to be exact! This recipe cuts out  fat with the use of yogurt, adds in some yummy veggies and mushrooms all without sacrificing flavor.

DIRECTIONS:

  1. In bowl, whisk together yogurt, lemon juice, dill, salt and pepper. Cover and set aside.
  2. Bring a pot of salted water to a boil over high heat. Add in the broccoli and allow to cook until it’s a vibrant green, about 5-6 minutes. Transfer the broccoli from the water with a slotted spoon to a bowl of cold water to stop the cooking. Leave the hot water in the pot and bring it back to a boil.
  3. Add in the pasta to the pot and allow to cook 7-8 minutes. Drain cooked pasta in a colander in the sink; do not rinse.
  4. Drain the broccoli of excess water and put it into a bowl with the pasta. Toss in FunGuy mushrooms, diced onion, and yellow tomato quarters.  Add the yogurt dressing and stir gently with a wooden spoon  until everything is coated with the dressing. Taste and add salt or pepper if needed.
  5. This is best served slightly warm or at room temperature.

Have a Fun meal!