Summary

Ingredients

• 250 g pasta (Eliche or Fusilli)
• 0.5 ½ cucumber (s), peeled and diced
• 1 zucchini, approx. 250 g, finely diced
• 1 bunch spring onion (s), cut into rolls
• 0.5 can ½ corn
• 150 g sheep cheese, diced
• 2 tablespoon olive oil
• sea-salt
• Pepper, freshly ground

For the dressing:

• 250 g natural yourt, 1.5%
• 4 tablespoon sweet cream
• 1 tablespoon thick juice (agave)
• 4 tablespoon white wine vinegar
• 3 tablespoon lemon juice
• 1 teaspoon, leveled sea salt
• Pepper, freshly ground
• 1 bunch dill, fresh, chopped

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Instructions

1. Cook the pasta in plenty of salted water until al dente, drain, pour into a bowl and mix with 1 tablespoon of olive oil and 2 pinches of sea salt.
2. Cook the diced zucchini with 1 tablespoon of olive oil in a small pan for 5 minutes, season with a little salt and pepper, add to the pasta in the bowl. Now add the spring onions, corn, cucumber cubes and sheep`s cheese and mix loosely.
3. In a tall mixing bowl, stir all the ingredients for the dressing with the mixer until smooth. Mix the prepared salad ingredients with the sauce and season again if necessary (pepper, salt, lemon juice, etc.)
4. The salad tastes best freshly prepared, but you can still eat it the next day without any problems.