Pasta on Colorful Salad with Yogurt Dressing

Ingredients

• 1 small head of lettuce
• 2 carrots
• 1 small red bell pepper
• 1 small cucumber
• 2 Spring Onions
• 1 pear
• juice of 1 lemon
• Salt
• pepper (ground)
• 3 tbsp sunflower oil
• 300 g whole wheat penne
• 1 Garlic clove
• 150 g yogurt
• 1 Pomegranate

Instructions

1. 1.

   Wash the salad, rinse dry and tear into small pieces. Peel carrots and cut diagonally into thin slices. Clean bell pepper, wash, quarter, deseed and slice across.

2. 2.

   Wash cucumber, halve lengthwise and remove seeds with a spoon. Slice cucumber halves crosswise. Trim spring onions, wash and cut diagonally into rings.

3. 3.

   Wash pear, quarter, remove core and slice crosswise into thin pieces. Drizzle pear slices with 2 tbsp lemon juice.

4. 4.

   Distribute lettuce on plate. Arrange carrots, bell pepper, cucumber, spring onions and pear on top. Mix remaining lemon juice with salt, pepper and oil and pour over the salad.

5. 5.

   Cook pasta in plenty of boiling salted water until al dente. Drain and set aside.

6. 6.

   Peel garlic, press through a grinder and mix with yogurt and a pinch of salt. Quarter pomegranate lengthwise and release seeds from shell.

7. 7.

   Distribute warm pasta on the salad, pour yogurt dressing over it and sprinkle with pomegranate seeds before serving.