Pastasalad with pesto yoghurt dressing

Name: Pastasalad with pesto yoghurt dressing
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Sunflower seeds; 50 g dried tomatoes (in oil; glass); 150 g Greek cream yoghurt; 5 TABLESPOONS White wine vinegar; 350 g short noodles (e.g. Farfalle); 1 big yellow pepper; 2 Peaches (about 250 g); 250 g cherry tomatoes; 150 g Mini-Mozzarella balls; 1 bed Cress; 1 glass (à 370 ml) Kalamata olives (without stone)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Sunflower seeds
50 g dried tomatoes (in oil; glass)
150 g Greek cream yoghurt
5 TABLESPOONS White wine vinegar
350 g short noodles (e.g. Farfalle)
1 big yellow pepper
2 Peaches (about 250 g)
250 g cherry tomatoes
150 g Mini-Mozzarella balls
1 bed Cress
1 glass (à 370 ml) Kalamata olives (without stone)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Roast sunflower seeds in a pan without fat, remove. For the pesto, roughly cut the dried tomatoes. Puree with yoghurt and vinegar using a hand blender. Season to taste with salt, pepper and 1 tbsp. sugar.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Clean, wash and cut the peppers into thin strips. Wash peaches, cut them in half, remove seeds and cut the flesh into slices. Wash and halve the tomatoes. Drain mozzarella and cut in half. Cut cress from the bed.
3
Drain the pasta and chill in cold water. Mix with paprika, peaches, tomatoes, mozzarella, olives and the sauce. Sprinkle with sunflower seeds and cress.