Wild garlic pasta salad

Ingredients for 8 servings:

• 500 g pasta of your choice (e.g. Farfalle) and some olive oil
• 500 g cherry tomatoes
• 1 bunch of spring onions
• 200 g Parma ham
• 200 g asparagus
• 2 mozzarella, light
• 400 g low-fat yogurt
• 4 tbsp pesto (wild garlic pesto, homemade, see database
• 1 dash of lemon juice
• Sugar or sweetener
• Salt and pepper from the mill

Instructions

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

like spring in Italy, quick to make, light and low in fat

Cook the pasta as usual “al dente” (it will still be absorbed in the dressing), drizzle with a little olive oil, and let cool. Wash and halve the cherry tomatoes, slice the spring onions into rings, cut the Parma ham into strips, cut the cooked asparagus into 2 cm pieces, and dice the mozzarella. Transfer everything to a large bowl. For the dressing, combine the yogurt with the pesto and season with salt, pepper, sugar, and lemon juice. Mix thoroughly and enjoy!