This Caprese Pasta Salad is a light and refreshing dish using yoghurt instead of mayonnaise. The fresh taste of summer is sure to please many mouths.
Ingredients
250g natural greek yoghurt
juice of 1/2 lemon
2tbsp of pesto
250g (about 2 balls) fresh mozzarella, roughly chopped
Handful of cherry tomatoes, chopped
Handful of fresh basil, roughly chopped
250g pasta
Extra virgin olive oil
salt and pepper to taste
METHOD
COOK the pasta according to pasta instructions, then drain and rinse in cold water. Drizzle with olive oil and set aside.
MIX together in a large bowl the yoghurt, lemon juice and pesto.
STIR in the cooked, cooled pasta, until the yoghurt dressing is well combines. Season with salt and pepper.
ADD the mozzarella, chopped tomatoes and basil, and mix well together.
SERVE with a sprinkle of extra virgin olive oil and basil leaves.
Ingredients
250g natural greek yoghurt
juice of 1/2 lemon
2tbsp of pesto
250g (about 2 balls) fresh mozzarella, roughly chopped
Handful of cherry tomatoes, chopped
Handful of fresh basil, roughly chopped
250g pasta
Extra virgin olive oil
salt and pepper to taste
