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Nothing says spring like this Lemon-Poppy Pasta Salad from former Culinary Producer Grant Melton.
Ingredients
- 1 pound corkscrew pasta
- Salt and pepper
- 1 cup full-fat Greek yogurt
- ¾ cup mayonnaise
- Zest and juice of 1 lemon
- 2 tablespoons sugar
- 2 teaspoons poppy seeds
- ½ teaspoon dill
- ¼ teaspoon onion powder
- A handful of chives, chopped
Yield
Serves: 6 as a side
Preparation
Bring a large pot of water to a boil. Add salt and the pasta and cook according to package directions to al dente.
While the pasta is cooking, in a large bowl, whisk together the yogurt, mayonnaise, lemon zest and juice, sugar, poppy seeds, chives, ½ teaspoon salt and ½ teaspoon pepper.
After draining the pasta, while the pasta is still hot, add it to the bowl with the dressing and toss to coat. Cover and chill for a few hours or overnight.
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