Colorful Pasta Vegetable Salad

Ingredients

• 400 g rigatoni
• 350 g cherry tomatoes
• 5 tbsp pitted black olives
• 2 red onions
• 2 Garlic cloves
• 350 g Plain yogurt (3.5% fat)
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 24 mixed salad leaves e.g., Frisée, Romaine, Radicchio, Escarole, Arugula...
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Wash the tomatoes, halve and optionally quarter them. Drain the olives and slice into thin rings. Peel the onions and garlic; cut the onions into fine strips. Mix the yogurt with 1 tbsp oil, squeeze in the garlic, and season everything with salt and pepper.

2. 2.

   Cook the Rigatoni in plenty of boiling salted water until al dente. Drain, rinse under cold water, and transfer to a bowl. Toss with 2 tbsp olive oil, olives, tomatoes, and onions. Season with salt and pepper.