Light Pasta Salad with Tomatoes and Yogurt
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g noodles (ribbon noodles or fork spahetti)
- 3 tomato (s)
- 0.5 ½ bunch chives
- 0.5 ½ mozzarella
- 1 cup yogurt, low in fat
- 1 lemon (s), add the juice from it
- 0.5 ½ bunch basil
- salt
- Cayenne pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet.
- In the meantime, dice 2-3 tomatoes, chop the chives and basil. Dice the mozzarella (can also be omitted). Put all ingredients in a large bowl.
- Process 1 cup of low-fat yogurt, 1 - 2 tablespoons of lemon juice (preferably freshly squeezed), salt, cayenne pepper and paprika powder to make a sauce.
- Now mix everything - including the pasta - and eat it warm (the salad tastes best freshly prepared and half warm).
- Note: Alternatively, it also tastes good with 2-3 spring onions and less chives - normal onions are a little too intense.
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