Crispy pasta salad

Crispy pasta salad

Total: 55 min. | Active: 25 min.
vegetarian
Nutritional value / person: 478 kcal
, Fat: 26 g
, Carbohydrate: 45 g
, Protein: 14 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

200 g pasta (e.g. farfalle)
50 g grated Parmesan
3 tbsp olive oil
1 tbsp sweet paprika
1 tbsp dried oregano
½ tsp salt

Dressing

1 tsp Dijon mustard
1 tbsp lemon juice
180 g plain yoghurt
50 g mayonnaise
½ bunch dill, finely chopped
½ tsp salt

Salad

½ cucumbers, peeled, diced
100 g cherry tomatoes, cut in half
200 g roasted peppers in oil, drained, cut into strips
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How it's done

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Pasta

Cook the pasta in boiling salted water until al dente, rinse in cold water, drain well, transfer to a bowl.

Mix the parmesan and all the other ingredients up to and including the salt with the pasta, transfer to a baking tray lined with baking paper.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove and leave to cool in the tray.

Dressing

Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well.

Salad

Add the cucumber and all the remaining ingredients to the dressing along with the pasta, mix, plate up.

How-tos

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