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


For the pasta

  1. Cook the pasta according to package instructions.
  2. Drain and set aside.
  3. Combine canola oil, cilantro stems, and black pepper in a bowl.
  4. Brush the pineapple slices and ham with this mixture and cook them on your hot grill until grill marks appear on both sides.
  5. Remove from heat and cut into medium-sized cubes.
  6. Mix the pasta, pineapple, ham, and celery in a bowl and set aside.
  7. Pour the pasta mixture into a baking dish and flatten the surface with a spoon.
  8. 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.
  9. Once cooled, remove from the mold and cut into medium-sized squares with a knife.
  10. Serve at room temperature.
  11. You can garnish with a little lettuce and chopped tomatoes.

For the dressing

  1. Combine the yogurt with the rest of the ingredients in a bowl and pour the dressing over the pasta bowl.
  2. Stir to combine and enjoy immediately.

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