Easy // 40 mins // 3 1/2 Quarts

When it’s hot outside, we still crave comfort food.  Try this cool version of a Harvest Mac & Cheese Pasta Salad.  The tang of yogurt & orange lightens this hearty dish. 

  • 1/4 Cup Fresh Herbs
  • 1 Pound Pasta, cooked extra al dente
  • 2 Quarts Harvest Vegetables, diced (I used tomato, cucumber, green pepper & BBQ yam & Funions from two other recipes this week)
  • 1 Orange, juice & zest
  • EVOO
  • Vinegar
  • Salt & Pepper
  • 1 Cup Yogurt
  • 1 Cup Grated Cheese
  • (Opt) 1 Tbs Chili Powder

Cook pasta extra al dente in salted water.  Drain, rinse w/ cold water and drain well.  Toss w/ a splash of vinegar, evoo, salt & pepper & chill while you prep out the vegetables.  Stir the yogurt into the pasta.

Add in all your favorite veggies.  I used some of the diced BBQ yam & BBQ Funions & garlic corn from two of this week’s other recipes along w/ raw cukes, green peppers & tomato.

Stir in the fresh herbs, and squeeze in the juice of an orange.  I like a little good ole chili powder in my mac & cheese pasta salad too. 


Garnish as you wish w/ more fresh herbs, chili powder, grated cheese and tomato wedges.  Any leftovers become terrific lunches for school.  Get the kids involved, have them choose the veggies to include in this one bowl wonder meal.