Whether you serve it cold at a picnic or warm on your kitchen table, this herbed pasta is simply delicious.
| 1 | lb | whole wheat farfalle pasta (bow tie) |
| 1 | tbsp | olive oil |
| 1 1⁄2 | tbsp | chives (chopped) |
| 1 1⁄2 | tbsp | basil |
| 1 1⁄2 | tbsp | dill |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1⁄4 | c | sundried tomatoes (chopped) |
| 1⁄2 | tsp | sea salt |
| 1⁄2 | tsp | pepper |
| 3⁄4 | c | shredded Parmesan cheese |
Cook pasta in boiling salted water according to package instructions. Drain pasta. Return pasta to stock pot. Toss with olive oil. Mix in herbs, yogurt, sundried tomatoes, salt and pepper.
Return stock pot to burner and reheat over medium-low until warmed through, stirring frequently with a rubber spatula. Be careful not to overheat as yogurt will separate.
Once heated through, remove from burner and add parmesan cheese and fold into pasta. Serve immediately.
Note: This recipe is also delicious served cold. Simple mix all of ingredients into cold, prepared noodles.