Pasta salad with crispy chili yogurt dressing
by Tavolino
A quick, vegetarian pasta salad with a creamy, slightly spicy yogurt sauce and crunchy cashews. Ideal as an uncomplicated lunch or for your next party.
Ingredients
- Pasta 300 g
- Frozen peas 150 g
- Cherry tomatoes 400 g
- Buffalo mozzarella 1 ball
- Cashews 50 g
- Greek yogurt 250 g
- Crispy chili oil 1 tbsp
- Salt
Preparation
- 1
Cook the pasta according to the package instructions until al dente, then drain and let cool slightly.
- 2
Place the frozen peas in a bowl and let them thaw at room temperature.
- 3
Toast the cashews in a dry pan over medium heat until golden brown and remove from the pan immediately.
- 4
Wash the cherry tomatoes and halve them.
- 5
Tear the buffalo mozzarella into bite-sized pieces.
- 6
Stir the Greek yogurt with the crispy chili oil and salt in a small bowl until smooth.
- 7
Place the pasta, tomatoes, peas, and mozzarella in a large salad bowl.
- 8
Pour the dressing over the salad and toss everything gently.
- 9
Finally, fold the toasted cashews into the salad and serve.