Noodle cabanossi salad with tomatoes and rocket

Name: Noodle cabanossi salad with tomatoes and rocket
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Farfalle pasta; 7-10 Tbsp Salt; 2 Egg yolk (size M); 2 TEASPOONS Dijon mustard; 7-10 Tbsp Pepper; 250 ml Olive oil; 100 g low-fat yoghurt; 400 g small date tomatoes; 150 g Cabanossi; 1 collar Rocket

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g Farfalle pasta
7-10 Tbsp Salt
2 Egg yolk (size M)
2 TEASPOONS Dijon mustard
7-10 Tbsp Pepper
250 ml Olive oil
100 g low-fat yoghurt
400 g small date tomatoes
150 g Cabanossi
1 collar Rocket

Directions

1
Cook the pasta in boiling salted water according to the package instructions (approx. 10 minutes). Drain, rinse with cold water, drain on a sieve and allow to cool. Put egg yolk and mustard in a bowl. Season with salt and pepper.
2
Whisk with the whisk of the hand mixer for about 1 minute. First add the oil drop by drop (approx. 5 tbsp.), then slowly add the oil in a thin stream, stirring continuously. Fold in the yoghurt. Season mayonnaise with salt and pepper
3
Wash the tomatoes and cut into slices. Cut cabanossi into slices. Wash the rocket, dab dry and chop coarsely. Mix the pasta with the prepared ingredients and mayonnaise. Season once again