TriColor pasta salad with Bavaria blu and strips of turkey
- 50 g Bavaria blu
- 100 ml lukewarm fat free vegetable stock
- 80 g natural yoghurt
- 2 to 3 tbsp. red wine vinegar
- 1 tsp. floral honey
- 1 tsp. strong mustard
- 2 tbsp. grape seed oil
- freshly ground black pepper
- 1 pinch cayenne pepper
- 3 salad onions
- 1 ripe, red skinned pear
- 150 g turkey ham
- 2 to 3 tbsp. pine nuts
- 400 g TriColor pasta (Orecchiette, alternatively Penne or Casereccia)
- 1 to 2 tbsp. freshly cut herbs
Cut the cheese into cubes. For the dressing mix stock, natural yoghurt, 30 g of the cheese cubes, vinegar, honey, mustard and oil until smooth and season with salt, pepper and cayenne pepper. Clean, wash and cut the salad onions into rings. Wash, quarter, remove the core and cut the pear into cubes. Cut the turkey ham into strips. Roast the pine nuts in a pan over a mild heat without adding any fat.
Cook the pasta in salted water until al dente, pour into a sieve, leave to drain, spread on a baking tray and allow to cool.
Mix the pasta with the dressing and all other ingredients and, if necessary, adjust the seasoning with salt and pepper. Sprinkle with herbs. Tip: Diced, mixed and blanched vegetables may be mixed into the salad instead of the pear cubes.