Italian Layered Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 9 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g pasta, (e.. penne)
- Salt and pepper, whiter
- 1 bunch parsley
- 1 bunch basil
- 1 onion (s)
- 2 cloves garlic
- 3 tablespoon olive oil
- 250 g yourt salad cream
- 300 g yourt, low in fat
- 7 tablespoon milk
- 600 g tomato (s)
- 500 g mozzarella
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the noodles in plenty of boiling salted water until they are firm to the bite. Wash the herbs, peel the onions and garlic. Chop very finely with the olive oil in a blender. Mix with the salad cream, yoghurt and milk and season well.
- Wash the tomatoes and cut into small cubes, drain the mozzarella and also cut into small cubes.
- Now place the cooled pasta, tomatoes and mozzarella in layers in a salad bowl, always adding a thin layer of the salad dressing after the pasta layer (then the salad is better absorbed). Then put the rest of the salad dressing on top of the salad as the last layer. Let it sit for a few hours, preferably overnight.
- Mix the ingredients just before serving.
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