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Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 100grams elbow pasta
- 1 1/2 cups Greek-style yoghurt
- 3teaspoons Dijon mustard
- 1/2 bunch dill, finely chopped
- 2 small Lebanese cucumbers, finely diced
- 2 truss tomatoes, finely diced
- 420grams canned no-added-salt corn kernels, drained
- 2 celery stalks, finely diced
- 2/3 cup shredded tasty cheese
Nutrition per serving
1600kJ / 385Cal
1600 Kilojoules or 385 Calories
18% of daily energy intake*
Protein
18.1grams
Fat
16.6grams
Carbs
38.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try this colourful pasta salad recipe that the kids will surely love. Plus, because it's layered in a jar, it's ideal for picnics or trips to the beach.
Method
Step 1 of 3
Cook pasta in a saucepan of boiling water according to packet instructions. Drain and allow to cool completely.
Step 2 of 3
Place yoghurt, mustard and dill in a medium bowl. Stir until combined. Season with pepper.
Step 3 of 3
Divide yoghurt mixture among. 4 x 400ml-capacity jars, then top with pasta, cucumber, tomato, corn, celery and cheese. Serve.
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