|1 Pkg (375 g)||CATELLI® HEALTHY HARVEST® WHOLE WHEAT ROTINI|
|1||large red bell pepper, chopped|
|2 cups (500 mL)||peeled and chopped sweet potato|
|3/4 cup (175 mL)||shelled edamame beans|
|1 cup (250 mL)||dried cranberries|
|3 oz (90 g)||crumbled light feta cheese, about 1/2 cup (125 mL)|
|1/3 cup (75 mL)||chopped fresh basil or parsley|
|2/3 cup (150 mL)||zero fat Greek yogurt|
|1/2 cup (125 mL)||low fat milk|
|1/4 cup (60 mL)||balsamic vinegar|
|3 tbsp (45 mL)||light mayonnaise|
|2 tbsp (30 mL)||olive oil|
|1 1/2 tbsp (22.5 mL)||honey|
|1 1/2 tsp (7 mL)||crushed garlic|
Preheat the oven to 425 °F (220 °C). Arrange the chopped pepper, in a single layer, on a parchment-lined baking sheet. Bake for 10 minutes or until softened and coloured around the edges. Cool completely.
Meanwhile, bring a large pot of water to a rapid boil. Add rotini and sweet potato. Cook for 8 minutes; add edamame beans during the last minute of cooking. Drain well and rinse with cold water until rotini is cold. Add to a large serving bowl. Stir in the cranberries, feta, basil and roasted peppers.
Dressing: Whisk the yogurt with the milk, vinegar, mayonnaise, oil, honey and garlic until well combined. Pour over the pasta mixture and toss until well combined.
This pasta salad - developed by leading nutrition expert Rose Reisman - is a powerhouse when it comes to vitality-boosting ingredients, including whole grains, edamame beans, berries, orange veggies and Greek yogurt.