Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g pasta
- 300 g natural yourt
- 1 half bell pepper (s), yellow
- 6 radishes
- 1 can mushrooms
- 1 large pickle (s)
- 2 medium egg (s)
- 2 tablespoon sunflower oil
- 3 teaspoons dill, frozen
- 2 tablespoon, heaped marjoram
- 1 tablespoon chives
- some pepper, whiter
- a bit salt
- some sugar
Print Recipe
Pin Recipe Instructions
- First boil the two eggs hard and then set them aside to cool. Then cook the pasta while chopping the vegetables.
- Put the yoghurt in a bowl and stir together with the oil until creamy. Then add the spices and stir well again. Now add the mushrooms and the chopped vegetables. Finally stir in the pasta and eggs.
- Tip: You can also eat wonderfully the following day.
- If the salad looks dry, it is because the pasta has absorbed the rest of the moisture. Then just stir in another 2 tablespoons of oil and it will be as creamy as before.
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