This recipe started as an experiment, but ended as a favorite that will be on my go-to list this summer. The cool flavors complement each other and create a not-too-heavy pasta salad that is perfect as a side or as a meal.
- 2 Cups packed cooked farfalle
- 6 Tablespoons Greek yogurt
- 1/2 avocado, peeled, pitted, and mashed
- 1 Cup cherry tomatoes, quartered
- 1/4 Cup sunflower seeds
- 3 Ounces feta, crumbled
In a large bowl, mix together the pasta, Greek yogurt, and avocado. Next, add the tomatoes, sunflower seeds, and feta. Chill in the refrigerator for as long as desired. Serve and enjoy.