Ingredients
Leftover grilled hamburger patties, diced (4oz), rigatoni pasta, cooked al dente (8oz), finely chopped onion (1), Balkan yogurt (2c0, fresh roma tomatoes, diced (2oz), finely crushed elephant garlic (1large clove), parsley sprigs (to garnish), Raddichios leaves (to serve), finely chopped fresh basil (1tbsp), salt (1tsp).
Leftover grilled hamburger patties, diced (4oz), rigatoni pasta, cooked al dente (8oz), finely chopped onion (1), Balkan yogurt (2c0, fresh roma tomatoes, diced (2oz), finely crushed elephant garlic (1large clove), parsley sprigs (to garnish), Raddichios leaves (to serve), finely chopped fresh basil (1tbsp), salt (1tsp).
Method of preparation:-
Take a serving dish, place the raddichio leaves on it and keep it aside. Take a large salad bowl; add rigatoni pasta, onion, tomatoes and hamburgers chunks in it. Take a small bowl to prepare dressing by mixing yogurt, basil, black pepper, salt and garlic in it. Now pour the dressing over the salad and mix it well. Transfer the salad from the bowl to the raddichio leaves place on serving dish. Then keep the salad in the refrigerator for about ½ an hour to chill. Decorate the salad with parsley sprigs before serving.
Take a serving dish, place the raddichio leaves on it and keep it aside. Take a large salad bowl; add rigatoni pasta, onion, tomatoes and hamburgers chunks in it. Take a small bowl to prepare dressing by mixing yogurt, basil, black pepper, salt and garlic in it. Now pour the dressing over the salad and mix it well. Transfer the salad from the bowl to the raddichio leaves place on serving dish. Then keep the salad in the refrigerator for about ½ an hour to chill. Decorate the salad with parsley sprigs before serving.Number of servings – 4
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