INGREDIENTS
•
8 oz. penne pasta, uncooked
•
1 lb. asparagus, trimmed and cut into 2 inch pieces
•
1 cup halved cherry tomatoes
•
1/3 cup thinly sliced purple onion
•
!For the dressing:
•
1/3 cup plain greek yogurt
•
2 tbsp lemon juice
•
2 tbsp olive oil
•
1 tbsp freshly chopped parsley
•
1 tsp sugar
•
1 tsp lemon zest
•
salt and pepper to taste