Gg’s Mini Farfalle Salad

Farfalle‘s known as “bow-tie pasta” or “butterflies”. I found a mini version and just had to buy it. I have a thing for mini things… Here, I made a simple and versatile yogurt dressing to perk up some already great ingredients. This yougurt dressing may also be used with fruits for a fruit salad. Just omit the olive oil, salt and pepper. Did I also mention it’s healthy?

Gg’s Mini Farfalle Salad Recipe:
(serves 2)


  • 1 cup of any small pasta (cooked in boiling salted water and cooled)
  • 6 quail eggs (hard-boiled and shelled)
  • 1 ball of buffalo mozzarella (torn into bite-size pieces)
  • 1 handful of cherry tomatoes (halved)
  • ½ cup sweet corn kernels (defrosted)
  • 5 stalks baby asparagus (quickly blanched in boiling, salted water and refreshed)


  • 2 tablespoons natural or Greek yogurt
  • 1 tablespoon honey
  • juice of half a big lime
  • drizzle of olive oil
  • salt and pepper to taste


  1. Combine all dressing ingredients into a bowl and mix well.
  2. Add pasta, vegetables, mozzarella and quail eggs to dressing. Toss well.
  3. Refrigerate until ready to eat.

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