Greens and Pasta Salad with Yogurt Dressing
Fresh pasta salad packed with crisp greens and cucumber, all tossed in a creamy, zesty yogurt dressing and finished with crunchy roasted peanuts.
Ingredients
- 1½ cups shell pasta cooked
- 1 large green leaf
- ¼ head iceberg lettuce
- ½ large english cucumber
For the Yogurt Dressing
- ½ cup greek yogurt
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic crushed
- 5-6 leaves mint finely chopped
- 2 tbsp roasted peanuts finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Remove the tough central vein from the green leaf, dividing it into two halves, then slice each half thinly. Poach in boiling water for 4–5 minutes, until the leaf turns a deep green. Drain and rinse immediately under cold running water, then set aside to drain well.
- Cook the pasta according to the packet instructions. Drain and leave to cool.
- Roughly chop the iceberg lettuce.
- Thinly slice the cucumber. If you want to prevent excess moisture in the salad, scoop out the seeds and soft centre before slicing.
- In a large bowl, whisk together all the yogurt dressing ingredients until smooth and well combined.
- Add the pasta, poached greens, iceberg lettuce and cucumber to the bowl. Toss well until everything is evenly coated in the creamy dressing.
- Finish with a generous sprinkle of chopped roasted peanuts and serve.