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Recipe of Pasta salad with yogurt sauce and cheese balls
Recipe

Pasta salad with yogurt sauce and cheese balls

35 mins
Low
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For fans of pasta this recipe contains a mixture of ingredients that give it a unique flavor when combined with its yogurt sauce and a touch of cream cheese and walnut balls. Being also the best option for a complete and healthy meal.

Ingredients

6 portions
  • 454 grams pasta, The Moderna® Golden Harvest ROTINI
  • 1 boneless chicken breast, cut into small cubes
  • 200 grams spinach
  • 2 celeries, in cubes
  • 250 grams tomtato, organic grape type
  • 190 grams cream cheese, at room temperature
  • 100 grams walnut, finely chopped
  • 1 pinch salt, to taste
  • 300 grams unsweetened yogurt, low fat (for sauce)
  • 400 milliliters olive oil, (for the sauce)
  • 1 lemon, Your juice (for the sauce)
  • 100 grams parsley, (for the sauce)
  • 2 cloves garlic, (for the sauce)
  • 1 pinch salt, and pepper to taste (for the sauce)

Preparation

1. Cook La Moderna® pasta as mentioned in the package. (For each 100 g of pasta, use 1 liter of boiling water, cook for 10 to 13 minutes), once the pasta is ready to drain.
2. Take a small portion of the cream cheese and pass it through the chopped nut to make a cream cheese with walnut. Use all the cheese for about 20 cheese balls. Store in refrigeration before use.
3. Fry the chicken cubes in a pan.
4. To prepare the sauce: liquefy natural yogurt, olive oil, lemon juice, garlic cloves, parsley, salt and black pepper.
5. Place the La Moderna® paste drained in a pan and add the yogurt sauce and add to the pasta.
6. Incorporate La Moderna® pasta, chicken cubes, celery, tomato and spinach leaves.
7. When serving the La Moderna® pasta add the cream cheese balls with walnut.

PRESENTATION

It serves time. Accompany the dish with a glass of wine.

TIPS

All vegetables must be previously washed and disinfected.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
276.5
kcal
13.83%
Carbohydrate, by difference
20.1
g
6.7%
Protein
7.1
g
14.2%
Total lipid (fat)
18.8
g
28.92%
100
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Provided by USDA
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