Ingredients:

  • 1 lb short noodles (rotini, fusilli, or cavatappi)
  • 1 cup English cucumber, diced small
  • 1 cup red bell pepper, finely chopped
  • 0.5 cup red onion, minced
  • 1 cup frozen peas, thawed
  • 0.5 cup shredded carrots
  • 0.5 cup low-fat plain Greek yogurt
  • 0.5 cup light mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 0.5 tsp smoked paprika
  • 0.25 cup fresh dill, finely chopped
  • 0.5 cup reserved pasta water, cooled
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Boil the pasta. Fill a large pot with water and a generous handful of salt. Add 1 lb short noodles and cook for 10 minutes until firm but tender (al dente).
  2. Save the liquid. Before draining, dip a measuring cup into the pot and grab 0.5 cup reserved pasta water. Set it aside to cool completely. Note: Using hot water will melt the mayo and ruin the emulsion.
  3. Shock and dry. Drain the noodles and immediately blast them with cold tap water. Shake the colander vigorously until the noodles feel cool to the touch. Let them sit for 5 minutes to air dry slightly.
  4. Prep the aromatics. Mince 0.5 cup red onion, dice 1 cup English cucumber, and finely chop 1 cup red bell pepper. Ensure all pieces are roughly the size of a pea for a consistent spoon feel.
  5. Whisk the base. In a separate medium bowl, combine 0.5 cup Greek yogurt, 0.5 cup light mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp honey, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper.
  6. Emulsify the sauce. Slowly whisk in the cooled 0.5 cup reserved pasta water into the dressing. It will look thin at first, but whisk until it becomes a glossy, uniform liquid.
  7. Combine the elements. Place the cooled pasta into your largest mixing bowl. Add the diced cucumbers, peppers, onions, 1 cup thawed peas, 0.5 cup shredded carrots, and 0.25 cup fresh dill.
  8. The big toss. Pour the dressing over the ingredients. Use a large rubber spatula to fold the mixture from the bottom up until every noodle is glistening and coated.
  9. The hydration chill. Cover the bowl tightly with plastic wrap or a lid. Place it in the fridge for at least 2 hours until the flavors have melded and the sauce has thickened.
  10. Final adjustment. Just before serving, give it one last stir. If it looks too dry, add a tiny splash of milk or water to loosen the creaminess.