Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 500 g pasta your choice (e.. Farfalle) and a little olive oil
- 500 g cherry tomato (s)
- 1 bunch spring onion (s)
- 200 g Parma ham
- 200 g asparaus
- 2 light mozzarella
For the dressing:
- 400 g yourt, low in fat
- 4 tablespoon pesto (wild garlic pesto, self-made, see CK database)
- 1 dash lemon juice
- Sugar or sweetener
- Salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente as usual (pull in the dressing), drizzle with a little olive oil and let cool. Wash and halve the cocktail tomatoes, cut spring onions into rings, Parma ham into strips, cooked asparagus into 2 cm pieces, cut mozzarella into cubes. Pour everything into a large bowl.
- For the dressing, mix the yogurt with the pesto and season with salt, pepper, sugar and lemon juice.
- Mix thoroughly and enjoy!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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