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🍝 Insalata di pasta fresca con pomodori, prosciutto e olive

875 kcal · 30 min · 4 porzioni

Ingredienti

• 500 g Fusilli
• Sale
• 1 cucchiaio Olio d'oliva
• 180 g Pomodorini
• 100 g Prosciutto di Serrano (a fette)
• 120 g Pomodori secchi (conservati in olio)
• 1 Mazzo Basilico
• 150 g Maionese
• 100 g Yogurt bianco
• 1 Spicchio d'aglio
• 1 cucchiaino Succo di limone
• Pepe (macinato)
• 80 g Olive nere

Preparazione

1. 1. Boil plenty of water in a pot and add some salt.
2. 2. Cook the pasta in it until al dente (firm to the bite).
3. 3. Drain the pasta in a colander.
4. 4. Rinse the pasta under cold water to cool them down.
5. 5. Let the pasta drain well.
6. 6. Stir some oil into the drained pasta.
7. 7. Let the pasta with oil cool down a bit.
8. 8. Wash the fresh tomatoes thoroughly.
9. 9. Cut the tomatoes in half.
10. 10. Cut the ham into thin strips.
11. 11. Let the sun-dried tomatoes drain well.
12. 12. Chop the sun-dried tomatoes into small pieces.
13. 13. Wash the fresh basil.
14. 14. Shake the basil dry.
15. 15. Pluck the basil leaves off the stems.
16. 16. Cut the basil leaves into fine strips.
17. 17. Put the mayonnaise into a bowl.
18. 18. Add the yogurt to the mayonnaise.
19. 19. Add the lemon juice.
20. 20. Stir the mayonnaise, yogurt, and lemon juice until smooth.
21. 21. Press the peeled garlic into the sauce.
22. 22. Season the sauce with salt.
23. 23. Season the sauce with pepper.
24. 24. Put all prepared salad ingredients into a large bowl.
25. 25. Pour the dressing over the ingredients.
26. 26. Mix everything well together.
27. 27. Taste the salad again and adjust seasoning.
28. 28. Serve the salad.

Valori per porzione

• kcal: 875
• Protein: 25 g · Fett/Fat: 44 g · Carbs: 93 g