2 cups of small macaroni for soup
1 tablespoon of olive oil
1 tomato, seedless and diced
1 stalk of celery, diced
1/2 cup of natural yogurt
10 black olives without pit, pitted into pieces
Salt and pepper to taste
2 cups of small macaroni for soup
1 tablespoon of olive oil
1 tomato, seedless and diced
1 stalk of celery, diced
1/2 cup of natural yogurt
10 black olives without pit, pitted into pieces
Salt and pepper to taste
Cook the macaroni according to the manufacturer's instructions
Drain
and drizzle with olive oil
Let it cool down
Add the tomato and celery and season with salt and black pepper
Add the yogurt and stir slowly
Cover with plastic wrap and refrigerate for half an hour
Remove from the refrigerator, incorporate the olives and serve immediately.
