8 oz. pasta bows, cooked al dente
5 oz. vegetarian chili chilled in a fridge
3 oz. canned black beans, drained
1 cup Havarti cheese, grated
2 teaspoons minced garlic
2 cups plain yogurt
1 teaspoon salt
1 teaspoon black pepper
Raddichio leaves to serve
cilantro sprigs to garnish
Arrange the raddichio leaves on a platter. Using a large salad bowl, combine pasta bows, vegetable chili and black beans. In another bowl, thoroughly mix together Havarti cheese, garlic, yogurt, salt and black pepper. Pour dressing over salad and mix well. Spoon black bean and vegetable salad onto radicchio leaves. Chill for 1/2 hour and serve cold, garnished with cilantro sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls. Serves 6 to 8.
This pasta salad recipe features warm vegetable chili and black beans in a Havarti cheese and garlic yogurt dressing.