Caesar salad with fusilli pasta and cheese

Ingredients:

Salad

• 2 romaine lettuce hearts, cut into 1cm pieces.
• 2 ears of corn, kernels removed
• 200 g of multi-colored fusilli pasta, cooked and cooled

Croutons

• 3 cups of yesterday's bread, cut into 0.8 cm cubes.
• 2 tbsp. l. olive oil
• 0.5 tbsp. freshly grated parmesan
• 1/4 teaspoon salt

Refueling

• 1 tbsp. freshly grated parmesan
• 0.5 cups of low-fat yogurt or kefir
• 1/4 cup low-fat Greek yogurt
• 1/4 cup extra-virgin olive oil
• 0.5 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, crushed and peeled

Preparation:

1. Preheat oven to 200°C.
2. CroutonsOn a small rimmed baking sheet, toss the bread cubes with olive oil, Parmesan cheese, and salt. Bake until golden brown, about 15 minutes.
3. RefuelingMeanwhile, in a large bowl, combine the Parmesan, buttermilk, yogurt, olive oil, salt, pepper, and garlic. Set aside for 5 minutes to allow the flavors to meld.
4. Remove the garlic cloves from the dressing and discard. Add the lettuce, corn, pasta, and croutons to the bowl with the dressing. Toss thoroughly to coat all ingredients.