Pasta and Vegetable Salad with Fresh Yogurt and Dill Sauce

Summary

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

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Instructions

1. Cook the pasta until al dente. Drain the pasta in a colander, rinse and allow to drain.
2. 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.
3. For the sauce, mix the yoghurt with the cream, lemon juice, a pinch of sugar and chopped dill. Season with salt and pepper.
4. 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.
5. 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.