Ingredients:

  • 8 oz (225 g) penne pasta
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1 cup (130 g) bell peppers (mixed colors), diced
  • 1/2 cup (75 g) red onion, finely chopped
  • 1/4 cup (60 ml) Greek yogurt or vegan yogurt
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 tablespoon (15 g) curry powder
  • 1 teaspoon (5 g) honey or maple syrup
  • Salt and pepper to taste

Instructions:

  1. Boil a large pot of salted water.
  2. Add penne pasta and cook according to package directions until al dente.
  3. Drain and rinse under cold water to stop cooking.
  4. Chop cherry tomatoes, cucumber, bell peppers, and red onion, then place in a large mixing bowl.
  5. In a separate bowl, combine Greek yogurt, olive oil, apple cider vinegar, curry powder, honey or maple syrup, and a pinch of salt and pepper, then whisk until smooth.
  6. Add cooked penne pasta to the bowl with vegetables.
  7. Pour the curried dressing over the pasta and vegetables, then gently toss until well combined.
  8. Taste and adjust seasoning as desired, serve immediately or refrigerate for 30 minutes.