Creamy pasta salad with wholemeal fusilli shape, layered on a bed of fresh lettuce. Add only white low fat plain yogurt in this recipe, so to not make it heavy.
To prepare a pleasant pasta salad when you grew up in a family that usually don't love them is a big deal.
With truth the thing I like least in these pasta salads is feeling the taste of washed pasta or unseasoned. It really feels missing something, a need of an element of creaminess.
It took about a month of creativity, imagination and inspiration, but it finally arrived!
This pasta salad is a summer dish that includes ingredients you can keep in the fridge, also prepared the day before, then added to the pasta at the last minute before going to the beach or after a bath.
1. Pour the yogurt into a bowl, add chopped garlic, squeezed lemon juice, salt and pepper to taste.
2. Bring to a boil in a large pot with plenty of water. Boil the fusilli until al dente. When ready drain, then put the pasta under cold water, and then drain again.
3. Put all the lettuce leaves in a bowl, then cover the lettuce with the pasta, sauce over the pasta the flavored yogurt.