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A classic dish with a refreshing twist

Servings: 6


  • 1/2 pound uncooked farfalle (bow-tie) pasta
  • 1/2 cup lemon yogurt
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 1 green onion, thinly sliced
  • 1 pound fresh strawberries, quartered
  • 1/4 cup slivered almonds, toasted



  1. Cook pasta according to package directions. Drain pasta and rinse with cold water.
  2. In a large bowl, whisk yogurt, oil, lemon juice, salt and cayenne until blended; mix in green onion.
  3. Add pasta and toss to coat.
  4. Cover and refrigerate until ready to serve.
  5. Add strawberries and almonds before serving.


Strawberry pasta salad