the only pasta salad that i ever tend to make is either dripping with pesto or udon noodles with asian vegetables so this is a journey into the unknown. i found a recipe at the kitchn for roasted garlic, olive, and tomato pasta salad. that recipe was my inspiration for this, though honestly i glanced through the ingredients and thought “too much dairy, not enough veggies” and then just threw in what ingredients i remembered. thus this pasta salad was born.
pasta salad with roasted garlic yogurt dressing
serves 4 or 5 for a main dish, 10 or 12 for a side dish
16 ounces cooked pasta, chilled with 1 tablespoon olive oil mixed in to prevent sticking
1 cup cherry tomatoes, cut in half lengthwise
1 cup asparagus, cut into 2 or 3 inch pieces
1 cup olives, cut in half (i recommend kalamata, but use what you have)
2 cloves roasted garlic
1 cup yogurt
zest and juice from 1/2 lemon
2 sprigs basil, chopped
salt and pepper to taste
roast the garlic. cut the top off each head and place it on a peice of foil, drizzle olive oil over the top, and wrap the foil around the garlic to make a bundle. roast for about 40 minutes in a 350 degree oven or until the cloves are very tender.
chop your vegetables. sauté the asparagus in olive oil for 2 or 3 minutes; you still want it to be crisp.
make your dressing: add the yogurt, roasted garlic cloves, lemon zest, and lemon juice and mix well.
combine pasta, vegetables, basil, and dressing and stir well. season with salt and pepper.