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Healthy carb pasta salad

1/2 cup plain fat-free Greek yogurt

1/2 cup low-fat sour cream

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce

1/2 teaspoon kosher salt

3 (8-ounce packages) shirataki noodles*

1/2 cup frozen peas

2 ears corn, husks removed

1 red bell pepper, cored and diced

1 small red onion, diced

1 pint cherry tomatoes, halved

Ground black pepper

Line a rimmed baking sheet with a clean kitchen towel.

In a large bowl, whisk together yogurt, sour cream, Worcestershire sauce, garlic powder, hot sauce and salt.

Drain the noodles, then place them in a large saucepan. Add enough water to cover by 1 inch. Bring to a boil over high heat. Boil the noodles for 2 minutes. Add the peas and return the water to a simmer. Drain and spread the noodles and peas in an even layer on the prepared baking sheet. Transfer to the freezer to cool and dry for 5 to 10 minutes.

Meanwhile, cut kernels from the ears of corn. To do so, one at a time stand each ear on its wide end and use a serrated knife to saw down the length of the cob. Add the kernels to the yogurt-sour cream mixture in the bowl and mix well. Mix in the bell peppers, red onion and tomatoes.

Once the noodles and peas have cooled, add those to the bowl and gently combine. Taste and seasoning with salt and pepper, if necessary.

*Shirataki noodles are made from soy, yam or some combination of similar ingredients. They come in a variety of shapes. Penne-style noodles are ideal for this recipe, but they can be hard to find. As an alternative, use fettuccine and cut the noodles into 1- to 2-inch lengths.

Servings » 6

Source: The Associated Press