Pasta salad with crispy chili yogurt dressing

Preparation

1. 1
   Step 1

   Cook the pasta according to the package instructions until al dente, then drain and let cool slightly.

2. 2
   Step 2

   Place the frozen peas in a bowl and let them thaw at room temperature.

3. 3
   Step 3

   Toast the cashews in a dry pan over medium heat until golden brown and remove from the pan immediately.

4. 4
   Step 4

   Wash the cherry tomatoes and halve them.

5. 5
   Step 5

   Tear the buffalo mozzarella into bite-sized pieces.

6. 6
   Step 6

   Stir the Greek yogurt with the crispy chili oil and salt in a small bowl until smooth.

7. 7
   Step 7

   Place the pasta, tomatoes, peas, and mozzarella in a large salad bowl.

8. 8
   Step 8

   Pour the dressing over the salad and toss everything gently.

9. 9
   Step 9

   Finally, fold the toasted cashews into the salad and serve.