Picnic Pasta

Well, this is not as colorful as I was hoping. But it tasted quite good. The secret is Greek Yogurt. Greek Yogurt. Plain Greek Yogurt. 

Christ sent me this recipe to try. We loved it! Had some trouble finding the cornichons. I substituted small dill pickles. And we left out the Fennel. Evidently one of us is not a fan.

Ingredients-
1/2 cup mayonnaise

1/2 cup low-fat Greek yogurt 

2 tablespoons apple cider vinegar 

1 tablespoon honey 

1/2 cup drained cornichons, chopped 

1/2 cup mixed chopped fresh herbs such as tarragon, basil, and dill, roughly chopped 

1/4 cup drained capers, chopped 

4 small inner stalks celery and the leaves, chopped fine 

1 small bulb fennel, chopped fine 

1 pound short pasta such as casarecce, fusilli, or elbow, cooked and cooled 

1/2 teaspoon kosher salt 

Method-

Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery, and fennel until combined. Add the pasta and salt and toss until well coated.