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Summer Vegetable Pasta Salad

Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • 1/2 cup yogurt
  • 1/4 cup mayo
  • 1/4 cup buttermilk
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon hot sauce
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound short pasta
  • 2 cups fully cooked shredded chicken
  • 1 pint cherry tomatoes cut in half
  • 3 peaches diced
  • 2 ears of corn corn kernels cut from the cob
  • 3 cups fresh baby arugula
  • 4 hard-boiled eggs diced
  • 8 ounces mozzarella balls
  • 1/2 cup sunflower seeds
  • 1/2 cup sliced almonds
  • 1/2 cup micro greens garnish


  • In a small bowl, whisk together the yogurt, mayo, buttermilk, white wine vinegar, olive oil, hot sauce, crushed red pepper, salt, and black pepper. Set aside.
  • Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain and set aside.
  • To a large bowl, toss the pasta, chicken, tomatoes, peaches, corn kernels, arugula, eggs, mozzarella, sunflower seeds, and almonds. Drizzle the dressing on top and toss to coat. Season to taste with salt and black pepper.
  • Serve the summer vegetable pasta salad topped with micro greens. Enjoy!