Wagon wheel pasta with creamy lemon-dill dressing
A refreshing pasta salad that my toddler loves (so does my husband).
1 pound wagon wheel pasta 1 cup diced red bell pepper 1 cup diced yellow bell pepper 1/2 cup chopped red onion 1 can garbonzo beans, drained & rinsed Dressing: 1 cup mayonaise 1 cup yogurt 1 garlic clove, diced 14 cup chopped fresh dill zest of 1 lemon juice of 1/2 – 1 lemon, to taste salt & pepper
Cook pasta until al dente and rinse with cold water. Drain well. Add to veggies. Make dressing by mixing all the dressing ingredients. Add to salad. Serve immediately. Serve as a main dish at lunch or with grilled chicken or fish for dinner. This can make good leftovers, but the dressing soaks into the pasta so you lose some of the creaminess.
Prep time 20 minutes Serves 6