I’m the worst dieter ever!! I like to do things like make “diet goals” lists and then reward myself with an ice-cream sundae (because making lists is such hard work and all).

The obvious solution to my dieting woes is learning to make favorite dishes in a healthier manner. Deli-style pasta salad is one of my favorite summer foods but all that mayo had to go. Adding Greek yogurt and hard-boiled eggs not only adds protein, but also makes this salad so creamy you won’t even miss the extra mayo. Bonus-it only takes about 15 minutes to throw this together!

Now I’ve got to go tackle that sundae…

Healthy Deli-Style Summer Pasta 

1/2 of a 16 oz. pasta box (I like elbows) cooked al dente (should equal about 4 c. cooked)

3 scallions, chopped (or you can use a 1/4 c. finely chopped onion)

2 hard-boiled eggs, diced

Optional: 1/4 c. of any or all of the following-peas, corn, tomatoes, cucumbers, celery, olives or red pepper ( My favorite combo is peas and red pepper, but here I used peas & corn)

Dressing

1 tbsp. olive oil

1/4 c. of apple cider vinegar

1 tbsp. pickle relish

2 tsp. Dijon mustard

3 tbsp. Greek yogurt

2 tbsp. mayonnaise

1/2 tsp. sugar

3/4 tsp. salt

Pepper to taste

While you cook your pasta and hard boil your eggs, whisk together all of your dressing ingredients in a small bowl. It may seem a bit runny for pasta dressing but it sticks to the noodles quite well. However, if you prefer a thicker dressing feel free to add more mayo or yogurt.

Once your noodles are cooked and cooled, stir in the chopped eggs and onions and the veggies (optional). Pour on your dressing and stir just until combined. Can be served right away but taste bests after cooling in the fridge for at least an hour.

This is the perfect easy, creamy, healthy and light accompaniment for any bbq but we especially love it with our hot dogs and turkey burgers.