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This healthy, fast and easy to make vegetable and meat pasta salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
8 oz. fusilli, cooked al dente
4 oz. canned corned beef, diced
4 oz. cooked garden peas, cooled
1 onion, finely chopped
2 cups thick set natural Greek or Balkan yogurt
1 tbsp. parsley, finely chopped
1 tsp. salt
1 tsp. black pepper
1 tsp. turmeric
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine fusilli, corned beef, garden peas and onion. In another bowl, thoroughly mix together yogurt, parsley, salt and black pepper. Pour dressing over salad and mix well.
Spoon beef and pea salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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