Hey everyone! Ready for another recipe?
Today the menu is again something fresh for the hot days. I usually try to plan ahead these recipes but today I felt like eating a pasta salad. I improvised with the ingredients available in my fridge and the outcome was great.
You will need:
200 grams of cooked pasta – I used fussili
40 grams of green olives
200 grams of cherry tomatoes
3 tablespoons of plain yogurt
1 tablespoon of pesto
1 fresh batch of parsley
Cook the pasta according to the instructions on the package. While you wait for it, chop the parsley and slice the cherry tomatoes and the olives. When your pasta is cooked, drain and rinse with cold water.
Add the pasta, the olives, and the tomatoes into a large mixing bowl.
Mix the yogurt with the pesto and set aside. If that 1 tablespoon of pesto is not enough, you can absolutely add more.
Add the chopped parsley, but save some for later. Pour the yogurt mixture on top of it and mix it well.
I ended up putting some pine nuts and the rest of the parsley on top of it. If you don’t like parsley, you can leave it out or probably you can use some mint leaves.
There you go. A very easy but flavourful pasta salad. It should take about 20 minutes to make it. I will be back on Saturday with probably another cruise collection review.
See you on Saturday,
The Fashion Eclectic.