Light pasta salad with celery and Parmesan yogurt vinaigrette

Ingredients for 4 servings:

• 500 g pasta
• 1 m.-large celery
• 1 m.-sized onion(s)
• 1 small piece(s) of leek, approx. 8 cm
• 1 cup of yogurt
• 50 ml cream or alternative, optional
• 2 tbsp vinegar
• 2 tbsp olive oil
• salt and pepper
• chili flakes
• 50 g Parmesan, or more, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean and wash the celery stalks and cut into 2-3 mm thick slices. Cook the pasta in plenty of salted water according to the package instructions. Two minutes before the end of the cooking time, add the chopped celery to the pasta water and bring to the boil. While the pasta is cooking, peel the onion, chop it into large pieces and place it in a blender. Clean, wash and roughly chop the leek and add it to the blender. Chop both into fine pieces. Add the yogurt, cream, vinegar, oil, salt, pepper and chili flakes to the blender and blend until creamy. Add about 100 ml of pasta water and mix again. Taste and adjust the seasoning if desired. Pour the pasta and celery mixture into a sieve, immediately return it to the pot and pour in the vinaigrette. Grate the Parmesan cheese over the salad and mix everything well. The salad tastes delicious lukewarm or left to stand from the fridge the next day.