|Saturated fat||0.1 g|
|Polyunsaturated fat||0.4 g|
|Monounsaturated fat||0.1 g|
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- Toss the pasta, celery, onion, and sun-dried tomatoes in a large bowl. Set aside.
- In a separate bowl, whisk together the yogurt, chives, parsley, vinegar, honey (if using), and black pepper. Toss the dressing with the pasta mixture and refrigerate until serving.
- Handy Hint: To keep the pasta from sticking together while you make the dressing, toss the drained pasta with 1/2 tablespoon olive oil or butter while it’s still warm. Since you’ve cut the mayo, a little additional (healthy) fat is okay.