Confetti Pasta Salad With Tangy Yogurt Dressing

1 red bell pepper

1 yellow bell pepper

8 ounces fusilli or rotini pasta

3 ribs celery, diced

6 scallions, minced

¾

cup diced sweet onion

¾

cup sliced Kalamata olives

½

cup diced sweet pickle

Dressing

½

cup plain, full-fat yogurt, preferably Greek

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

¼

cup extra-virgin olive oil

3 tablespoons minced fresh basil

3 tablespoons minced fresh flat-leaf parsley

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

2 tablespoons sweet pickle juice

Salt and freshly ground black pepper

Preheat the broiler. Arrange the bell peppers on a rimmed baking sheet and broil, turning occasionally to roast evenly, 10-12 minutes, until the skin is blackened. Place the peppers in a plastic or paper bag, seal securely, and set aside to cool. When cool enough to handle, peel away and discard the skin. Remove the cores and seeds, and dice. Set aside.

Cook the pasta according to package directions for al dente. Drain well, and place in a large bowl. Allow to cool slightly. Add the diced peppers and the remaining salad ingredients, and stir to mix.

Make the dressing: Whisk together the yogurt, mayonnaise and mustard until well blended. Whisk in the remaining dressing ingredients, seasoning to taste with salt and pepper.

Pour the dressing over the pasta, and mix. Cover with plastic wrap, and refrigerate at least 1 hour and up to two days. Taste and adjust seasoning. Let sit at room temperature for about 30 minutes before serving. Serves eight.

Cook's note: This pasta is best made one day in advance. It can be kept covered and refrigerated for up to two days.

"Memorable Recipes to Share with Family and Friends"

by Renee Behnke (2009 Andrews McMeel)