Karin`s Light Pasta Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta your choice
- 2 cucumber (s)
- 3 beefsteak tomato (s)
- 1 can corn
- 1 pack cress
- 1 pack pine nuts
- 1 bell pepper (s)
- 300 g yourt (whole milk)
- 2 lemon (s), the juice it
- 0.5 ½ bunch parsley
- 0.5 ½ bunch dill
- 4 spring onion (s)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente.
- Halve the cucumber, remove the seeds, cut into small slices and place in a bowl. Wash the tomatoes, remove the seeds, cut into pieces and add to the tomatoes. Wash and chop the pepper. Add to the cucumber and tomatoes together with the corn and cress. Put the now cooked pasta in the bowl as well.
- Roast the pine nuts in a coated pan without fat.
- Now add the yoghurt, the juice from 2 lemons, the chopped parsley, the spring onions and the dill to the ingredients in the bowl. Season to taste with salt and pepper.
- Just before serving, add the roasted pine nuts.
- Tip: The salad tastes best the next day. If you like, you can also add pieces of pineapple from the can.
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