225 g (8 oz) pasta bows
salt and pepper
bunch of spring onions, chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
2 celery sticks, sliced
1 tablespoon chopped parsley
150 ml (1/4 pint) natural yogurt
150 ml (1/4 pint) mayonnaise
1 teaspoon honey
1/4 teaspoon freshly grated nutmeg
1. Cook the pasta bows in a largesaucepan of boiling salted water for 10 - 12 minutes until just tender. Drain and leave to cool.
2. In a large mixing bowl, combine all the salad ingredients. Add the pasta.
3. Mix together the yogurt, mayonnaise, honey and nutmeg. Transfer the salad to a serving bowl, and pour over the dressing. Serve with crisp lettuce leaves.
Add cooked or canned fish or meat to this salad for a more substantial lunch or supper dish. If adding fish use small pasta shells instead of bows.
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