Tomato, Ham and Olive Pasta Salad

Ingredients

• 500 g fusilli
• Salz
• 1 EL Olivenöl
• 180 g Kirschtomaten
• 100 g Serrano-Schinken (in Scheiben)
• 120 g getrocknete Tomaten (eingelegt in Öl)
• 1 Handvoll Basilikum
• 150 g mayonnaise
• 100 g Naturjoghurt
• 1 Knoblauchzehe
• 1 TL Zitronensaft
• Pfeffer (aus der Mühle)
• 80 g schwarze Oliven

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Drain, rinse with cold water, let drain, then toss with olive oil and allow to cool slightly.

2. 2.

   Wash and halve the fresh tomatoes. Slice the ham into strips. Drain the sun‑dried tomatoes and chop them finely.

3. 3.

   Wash the basil, shake off excess moisture, pluck the leaves from the stems and cut into fine ribbons. In a bowl whisk together mayonnaise, yogurt and lemon juice until smooth. Add the crushed garlic and season with salt and pepper.

4. 4.

   Combine all salad ingredients with the dressing in a large bowl, taste again, then serve.