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SALAD WITH COLORED FUSILLI

  • PREPARATION

    15 min

  • COOKING

    12 min

  • DIFFICULTY

    Easy

INGREDIENTS

(2 servings)

  • 200 g Grecian Living colored fusili
  • 2 tablespoons yoghurt
  • 1 egg, boiled
  • oil
  • salt, pepper
  • 2 teaspoons mustard, prepared
  • 4 cherry tomatoes
  • 1 cucumber
  • ½ avocado
  • 7 g parsley
  • 1 scallion
  • juice of half a lemon

PROCESS

  1. Boil the pasta in salted water for 13 minutes, stirring often.
  2. Drain and rinse the pasta and add some olive oil while stirring.
  3. Cut the parsley and scallion in a chiffonade, the cherry tomatoes into half, quarter egg, avocado in small cubes and cut the cucumber in slices.
  4. In a bowl, combine the yoghurt, juice, mustard, oil, scallion, parsley, salt and pepper and mix.
  5. In a bowl mix the pasta with the cherry tomatoes, cucumber, avocado, egg, yoghurt and mix.
  6. Serve with olives and mozzarella.

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