Spring pasta salad with garlic-curd dressing
With the rising temperatures, the lust for light meals – and for meals in the open air. What tastes wonderful on the balcony or at the first picnic of the year are homemade butter and a fresh pasta salad – perfect to usher in the summer!
Ingredients for 8 servings
300 g noodles
200 g Parma
1 red pepper
1 Yellow Pepper
300 g solid tomatoes (cherry or vine tomatoes)
200 g fresh asparagus
For the dressing:
1 bunch of smooth parsley
200 g whole milk yogurt
100 g Quark
5 tbsp salad mayonnaise
3 tbsp white wine vinegar
1 tsp pepper
A pinch of sugar
1. Cook pasta after packing in salt water bite, pour off and drain well. Then allow to cool.
2. In the meantime peel the asparagus and remove the lower ends. Then cut the asparagus into slanted pieces.
3. Wash cucumber, paprika and tomatoes and cut small. Cut the parma into fine thin strips. Add vegetables and Parma to the cooled noodles.
4. For the dressing, wash the parsley and chop small. Mix yogurt, curd, salad mayonnaise and vinegar together well. pepper and sugar. Finally, raise the parsley. Add the remaining ingredients, mix well and allow to 1-2 hours in the refrigerator.