Summer salad with pasta, pesto and tomatoes
8 servings
30 minutes
Not a salad, but an instruction on how to eat in the heat, when you don't want anything hot and heavy. Pasta plays the role of a carbohydrate component, it is colored by tomatoes, pesto sauce and yogurt. All in all - a light, juicy, satiating and refreshing snack, after which no "second course" is needed. For the full holiday experience, it is important that the pesto sauce is made here and now, in a kind of rough village spirit, if you have a blender, it will take no more than two minutes. With a greenish fine-grained mass from a tin, it will turn out completely wrong.
1
In a blender, mix basil, parsley, minced garlic, lemon juice, and pine nuts. Blend until smooth. While blending, add olive oil, then Parmesan. Season with salt and pepper.
- Basil leaves: 3 glasss
- Parsley: 70 g
- Garlic: 3 cloves
- Lemon juice: 1 tablespoon
- Toasted pine nuts: 0.3 glass
- Extra virgin olive oil: 0.5 glass
- Grated Parmesan cheese: 60 g
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
2
Cook the pasta in boiling salted water until done. Drain and rinse under cold water.
- Gemelli: 450 g
- Salt: 0.5 teaspoon
3
In a large bowl, mix pesto with yogurt, then add cold pasta and stir. Add chopped tomatoes to taste, and season with salt and pepper to taste.
- Greek yoghurt: 1 glass
- Tomatoes: 2 pieces
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
