Rigatoni Salad
8 ounces of rigatoni
1/4 cup of chopped fresh dill or 1 teaspoon of dried dill
juice of 1/2 lemon
1 tablespoon of apple juice
1 cucumber, peeled and diced
1/2 cup of crumbled Pecorino cheese or grated Parmesan cheese
5 fresh mint leaves, chopped
1 cup of plain yogurt
1 tablespoon of mayonnaise
2 tablespoons of sesame seeds
Cook rigatoni in boiling, salted water until just tender, following package
directions; drain.
Combine dill, lemon juice, and apple juice. Mix pasta, cucumber, cheese, and
mint together; toss with lemon juice mixture and let stand for 30 minutes.
Cook sesame seeds in dry frying pan until golden brown, stirring
occasionally. Sprinkle on top of salad just before serving. Serves 4 |
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