Ingredients
- 350 ml yogurt (plain)
- 300 gr tricolor pasta
- 180 ml mayonnaise
- 90 gr herbs basil (finely chopped fresh)
- 20 gr parsley (minced fresh)
- 1 slice onion quartered (red)
In a large bowl whisk together yogurt, mayonnaise, vinegar, parsley, onion and herbs. Cook pasta until tender, about dozen minutes. Drain pasta and rinse with cold water. Drain and toss with dresssing and salt and pepper to taste. Salad may be made 4 hours ahead and chilled, covered. If pasta absorbs dressing while standing, toss with about 3 tablespoon warm water.
