INGREDIENTS
For the pasta
- 3/4 cup non-fat Greek yogurt or low-fat plain yogurt
- 2 lemons, juiced
- 1 tablespoon canola oil
- A pinch of salt and black pepper
- 2 tablespoons chopped, washed, and disinfected basil
INSTRUCTIONS
For the pasta
- Cook the pasta according to package instructions.
- Drain and set aside.
- Combine canola oil, cilantro stems, and black pepper in a bowl.
- Brush the pineapple slices and ham with this mixture and cook them on your hot grill until grill marks appear on both sides.
- Remove from heat and cut into medium-sized cubes.
- Mix the pasta, pineapple, ham, and celery in a bowl and set aside.
- Pour the pasta mixture into a baking dish and flatten the surface with a spoon.
- Add the rest of the manchego cheese and bake for 25 minutes or until the cheese is gratinated and golden brown. Remove from the oven and allow it to cool.
- Once cooled, remove from the mold and cut into medium-sized squares with a knife.
- Serve at room temperature.
- You can garnish with a little lettuce and chopped tomatoes.
For the dressing
- Combine the yogurt with the rest of the ingredients in a bowl and pour the dressing over the pasta bowl.
- Stir to combine and enjoy immediately.