|
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. pasta bows, cooked al dente
5 oz. vegetable chili, previously reheated and chilled in a fridge
3 oz. canned black beans, drained
1 cup Havarti cheese, grated
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
1 tsp. salt
1 tsp. black pepper
Raddichio leaves to serve
cilantro sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine pasta bows, vegetable chili and black beans. In another bowl, thoroughly mix together Havarti cheese, garlic, yogurt, salt and black pepper. Pour dressing over salad and mix well.
Spoon black bean and vegetable salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with cilantro sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
| 
