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Spring Vegetable Pasta Salad

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 6 to 8


  • ⅓ cup plain whole Greek yogurt
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ (16-ounce) package penne pasta, cooked according to package directions
  • 4 rainbow carrots, shaved into ribbons
  • 1 cup halved cherry tomatoes
  • ⅓ cup thinly sliced green onion
  • 2 cups fresh baby arugula


In a large bowl, whisk together yogurt, lemon zest and juice, oil, thyme, parsley, dill, sugar, salt, and pepper until smooth. Stir in pasta carrots, tomatoes, and green onion until well combined. Cover and refrigerate until cold, about 1 hour. Stir in arugula just before serving.

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