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This healthy, fast and easy to make vegetable and meat pasta salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
8 oz. pasta bows verde, cooked al dente
8 oz. porcini mushrooms, sliced
2 cups cooked fresh tuna or 2 cans tuna in water, skinned, deboned and broken in chunks
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
1 tsp. salt
1 tsp. black pepper
1 tsp. dried mint
1 tsp. fresh parsley, finely chopped
1 tsp. cilantro, finely chopped
1 tsp. fresh dill, finely chopped
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine pasta, porcini mushrooms and tuna. In another bowl, thoroughly mix together garlic, yogurt, salt, black pepper, mint, parsley, cilantro and dill. Pour dressing over salad and mix well.
Spoon mushroom and pasta salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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