- pasta kavatappi - 1 cup
- cucumber - 1 piece
- tomato - 1 piece
- red onion - 1 piece
- olive bank - 1 piece
- acute sauce - 1-2 teaspoons
- olive oil - 1/4 cup
- Greek yoghurt - 1/4 cup
- lemon juice - 2 Art. spoons
- lemon peel - 1 teaspoon
- garlic - 1 tooth
- Feta cheese - 2 items. spoons
- salt and pepper - - To taste
1. Boil water and cook pasta according to the instructions on the package. Cook for about 8 minutes. 2. Wash tomatoes, cucumbers and onions. Cut the tomato into 8 slices. Peel the peel from the cucumber with a vegetable peeler if desired. Cut the cucumber into slices. Peel the red onion and cut into rings. Open the jar of olives and drain the liquid. Peel the garlic and pass through the press to make minced meat. To obtain lemon zest, use grater 3. Add Greek yogurt, olive oil, hot sauce, lemon zest, lemon juice, garlic, feta cheese (1 tablespoon) and a little salt and pepper to the food processor. Mix until smooth. Gradually add olive oil until the harvester is working. 4. You should get a lot, as in the photo. 5. Pour the cooked sauce into a small bowl or dish. Rinse the lettuce leaves and dry. Lay the lettuce, cucumber slices, onion, tomato slices and olives on a plate, sprinkle with feta cheese on top. Add cooked pasta and pour over the sauce.
Servings: 2