1 box Penne Rigate Golden Harvest®
4 tomatoes cut into cubes
1.5 oz. green stuffed olives
10 mushrooms sliced
1 green pepper, cut into small cubes
5 escarole lettuce leaves
Salt and pepper
Dressing: 3 tablespoons ketchup
1 glass natural yogurt
Cook pasta according to package directions, drain and cold it with water.
In a bowl, add the natural yogurt, ketchup and stir until getting a homogeneous mixture.
Wash the leaves of the escarole lettuce, put them at the bottom of the plate, mix the pasta with all of the ingredients and serve at normal temperature.
Coat the dish with the dressing and season with salt and pepper.