Pasta salad with yoghurt pesto

Name: Pasta salad with yoghurt pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Farfalle Noodles; 7-10 Tbsp Salt; 50 g dried tomatoes in oil; 100 g Greek cream yoghurt; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 1 yellow pepper; 2 Peaches; 1 TABLESPOON Sunflower oil; 50 g Sunflower seeds; 250 g cherry tomatoes; 1 package (150 g) Mini Mozzarella balls; 1 Beet Cress; 1 glass (370 ml) pitted Kalamata olives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Whether you're planning a barbecue evening or want to bring a little something for the party buffet - this pasta salad will knock everyone off their feet. It's all down to the delicious ingredients. And the yogurt pesto dressing.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Farfalle Noodles
7-10 Tbsp Salt
50 g dried tomatoes in oil
100 g Greek cream yoghurt
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
1 yellow pepper
2 Peaches
1 TABLESPOON Sunflower oil
50 g Sunflower seeds
250 g cherry tomatoes
1 package (150 g) Mini Mozzarella balls
1 Beet Cress
1 glass (370 ml) pitted Kalamata olives

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. For the sauce puree dried tomatoes, yoghurt and wine vinegar. Season to taste with salt, pepper and sugar.
2
Clean, wash and cut the peppers into strips. Wash the peaches, cut the flesh into slices from the stone, then cut into slices. Heat oil in a pan and roast sunflower seeds in it while turning. Wash and halve the tomatoes. Cut mozzarella balls in half. Cut cress from the bed. Drain the olives and let them drain.
3
Mix the pasta, peppers, peaches, tomatoes, mozzarella, olives and sauce and serve. Sprinkle with sunflower seeds and cress.