Crispy Pasta Salad
by Tavolino
A crispy pasta salad where the pasta is baked in the oven with Parmesan until crunchy, then combined with fresh vegetables and a creamy yogurt dressing.
Ingredients
- Pasta (e.g., fusilli or farfalle) 300 g
- Olive oil 2 tbsp
- Parmesan 50 g
- Sweet paprika 2 tsp
- Salt to taste
- Pepper to taste
- Mini cucumbers 3
- Red bell pepper 1
- Cherry tomatoes 250 g
- Spring onions 3
- Greek yogurt 250 g
- Lemon juice 3 tbsp
- Garlic clove 1
- Italian herbs 2 tsp
Preparation
- 1
Preheat the oven to 200 °C fan-assisted.
- 2
Cook the pasta according to the package instructions until al dente.
- 3
Drain the pasta, let it steam dry briefly, and spread it out on a baking sheet lined with parchment paper.
- 4
Toss the pasta with olive oil, freshly grated Parmesan, paprika, salt, and pepper.
- 5
Bake the pasta in the oven for 20 to 25 minutes, turning it halfway through.
- 6
For the dressing, whisk together the Greek yogurt, lemon juice, pressed garlic, and Italian herbs.
- 7
Season the dressing with salt and pepper to taste.
- 8
Slice the mini cucumbers, dice the bell pepper, halve the cherry tomatoes, and slice the spring onions into rings.
- 9
Place the prepared vegetables in a large bowl.
- 10
Let the crispy pasta cool slightly, add it to the vegetables, and toss everything with the dressing.