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Summary

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

Pasta and Vegetable Salad with Fresh Yogurt and Dill Sauce
Pasta and Vegetable Salad with Fresh Yogurt and Dill Sauce
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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.