Whole grains are good for you. Or at least better for you than their simpler, refined-carb counterparts. But swapping whole wheat pasta for regular pasta in a lot of dishes can be kind of disappointing. Whole wheat pasta has a nuttier, heavier flavor that can overpower lighter tomato sauces and mild cheese sauce, so you can’t just swap it out willy nilly and expect it to taste great every time.
Because of my bout of gestational diabetes I’m all about complex carbs lately, so I wanted to create a sauce that would compliment the flavor of whole wheat pasta rather than fight with it. I know nutty and sweet and spicy flavors are good together, so I went with honey mustard. I also know that pasta salad can get really unhealthy really quickly, so I decided to create a creamy dressing around greek yogurt instead of mayo. The result is maybe my new favorite pasta salad, packed with flavorful ingredients (oh hai bacon, nice to see you brie) and decently nutritious too.
Whole Wheat Pasta Salad with Honey Mustard Greek Yogurt Dressing, Brie, and Bacon
1 lb box whole wheat fusili or rotini pasta
3/4 cup whole milk greek yogurt
3 Tbsp dijon mustard
3 Tbsp honey
3 Tbsp olive oil
2 small cloves garlic, grated or minced
salt and black pepper
2-3 Tbsp parsley, minced
2-3 Tbsp green onion, sliced
about 1/2 cup diced raw tomato (or more)
about 1/2 cup brie cheese, cubed (or more)
2 small, cooked chicken breasts (grilled is nice, but any will work)
6 strips bacon, cooked and crumbled (or more!)
1. Cook pasta according to package directions. Don’t forget to salt the pasta water well.
2. Mix up the dressing by combining yogurt, mustard, honey, olive oil, garlic, and salt and pepper. Taste for seasoning and add more salt and pepper as necessary.
3. Mince parsley, slice onions, dice tomato, brie, and chicken, and crumble bacon.
4. Toss cooked pasta with dressing, parsley, onion, tomato, brie, chicken, and bacon. Taste again for seasoning and serve.