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.