Summer pasta salad with lots of vegetables Ingredients for 4 people: 125 g spinach flavored Fusili (twisted pasta) Rotelline 12.5 ounces (wheel-shaped pasta) 2 tablespoons olive oil 1-1 small yellow and green zucchini 2 small, tender carrots 15 ounces pumpkin 1 red bell pepper (or kapia California) 5 ounces black olives 5 ounces green olives For the dressing: 2.5 ounces Greek yogurt (sour cream can be substituted) 2 tablespoons mayonnaise Freshly squeezed juice of ½ lemon Salt and pepper to taste Preparation: Boil pasta in two 10-12 minutes, filtered, and sprinkle with olive oil, let it cool. The chopping vegetables - zucchini and carrots into slices, cubes of pumpkin, bell pepper into thin strips noodles. A large platter piled two types of dough onto Spoon the vegetables and olives, are thoroughly recycled. In bowl, mix dressing ingredients until smooth, stir into salad. Placed in a cold place until serving.
Posted on: Thu, 06 Jun 2013 11:13:01 +0000
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