TOTAL TIME: 30 minutes
SERVES: 4-6
Milk & Dairy
1/2 cup feta
1 cup plain greek yogurt or skyr
Pantry
500 g dry pasta
1 tsp white wine vinegar
1/2 cup mayo
1 tbsp olive oil
Produce
1 bunch dill
20 g chives (1 clamshell)
1 lemon
3 cloves garlic
3 celery stalks
1/3 cup pea pods
Cook your pasta. Follow instructions on your box/bag of pasta to cook to al dente. Salt water heavily. Once cooked, strain, rinse under cold water, and toss in 1 tbsp olive oil.
Make the dressing. While the pasta cooks, make your dressing. To a food processor or blender (if you don't have either, you can chop ingredients very very finely) add all your dressing ingredients: 1 cup plain greek yogurt or skyr, 1 tsp white wine vinegar, 1/2 cup mayo, 1 bunch dill - stems removed, 20 g chives (1 clamshell), juice of half a lemon, 3 cloves garlic and 1/2 tsp salt. Blend until as smooth as possible. It should be quite runny, if it's not add cold water 1 tbsp at a time.
Prep your veggies. On a bias, thinly slice your celery and peas. You want the pieces to be slightly smaller than your pasta shape.
Combine and serve. To your cold, oiled pasta, add sliced celery and peas and all your dressing. Mix well and top with crumbled feta. Best served immediately but still great if you refrigerate for up to 3 days.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!