Ingredients
S
Salad:
h
½ head Romaine lettuce (chopped)
R
½ Red onion (diced)
C
½ Cucumber (sliced and quartered)
C
30 Cherry tomatoes (cut in half)
F
¼ cup Fresh parsley (chopped)
C
Crunchy Pasta:
P
100 g Pennoni rigati pasta
O
1 tbsp Olive oil
P
¼ cup Parmesan cheese (grated)
d
1 dash Salt
D
Dressing:
G
1 ¼ cup Greek yogurt
L
½ cup Light mayonnaise by Hellmann's
L
½ Lemon (juiced)
B
1 sprig Baby dill (chopped)
G
5 cloves Garlic (minced)
d
1 dash Salt
d
1 dash Black pepper
Directions
1
In a bowl, mix all of your dressing ingredients and set aside.
2
Cook the pasta in salted water until al dente, then drain well.
3
While the pasta is still warm, toss it with olive oil, grated Parmesan, and salt.
4
Place the pasta in the oven at 400°F and bake until golden brown and crispy.
5
Put the romaine lettuce, red onion, cucumber, cherry tomatoes, and parsley into a large bowl.
6
Pour the dressing over the salad and gently toss everything together.
7
Finally, top the salad with the crunchy Parmesan pasta and more Parmesan cheese. Enjoy!
