Pasta and Vegetable Salad with Fresh Yogurt and Dill Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta, e.. Farfalle
- 300 g broccoli
- 150 g peas, frozen
- 200 g cherry tomato (s)
- 125 g corn, canned
- 150 g mozzarella, mini balls
- 250 g natural yourt
- 3 tablespoon heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon dill, finely chopped
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente. Drain the pasta in a colander, rinse and allow to drain.
- In the meantime, clean and wash the broccoli and cut into florets. Cook the broccoli and peas in a little salted boiling water for about 2 minutes. Drain and drain vegetables. Wash the cherry tomatoes and cut in half. Drain the corn and mozzarella.
- For the sauce, mix the yoghurt with the cream, lemon juice, a pinch of sugar and chopped dill. Season with salt and pepper.
- Mix the pasta with the vegetables, corn and mini mozzarella in a salad bowl. Drizzle with the yogurt-dill sauce and mix in. Season the salad with salt and pepper.
- If you cook the pasta the day before and keep it in a tightly closing can in the refrigerator, it is a nice, quick, ready-to-eat salad.
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