Italian layered salad

Ingredients for 10 servings:

• 500 g pasta (e.g. penne)
• Salt and pepper, white
• 1 bunch of parsley
• 1 bunch of basil
• 1 onion(s)
• 2 cloves garlic
• 3 tbsp olive oil
• 250 g yogurt salad cream
• 300 g low-fat yogurt
• 7 tbsp milk
• 600 g tomatoes
• 500g mozzarella
• Sugar

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

(goes well with grilled meat)

Cook the pasta in plenty of boiling salted water until al dente. Wash the herbs, peel the onions and garlic. Finely chop them in a blender with the olive oil. Mix with the salad cream, yogurt, and milk and season well to taste. Wash the tomatoes and cut them into small cubes. Drain the mozzarella and also dice it finely. Layer the cooled pasta, tomatoes, and mozzarella in a salad bowl, always adding a thin layer of salad dressing after each layer of pasta (this helps the salad marinate better). Pour the remaining salad dressing over the salad as the final layer. Let it marinate for a few hours, ideally overnight. Mix the ingredients just before serving.