Summary

Ingredients

• 400 g pasta (spirals)
• 500 g broccoli
• 1 avocado (s)
• 2 mozzarella (buffalo mozzarella)
• 8 cherry tomato (s)
• 1 bunch spring onion (s) (alternatively: 2 red onions, finely diced)
• 1 bunch chives
• 1 can corn kernels
• 1 red pepper (s)

For the dressing:

• 1 teaspoon mustard, medium hot
• 1 tablespoon orange juice
• 8 tablespoon olive oil, fruity
• 4 tablespoon balsamic vinegar
• salt and pepper
• Basil, for decoration

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Instructions

1. Cook the spiral noodles in salted water in a little olive oil for 10 minutes, drain and let cool. Cut broccoli into florets, cook in salted water for about 6-7 minutes, drain and let cool. Wash the cherry tomatoes, remove the stones and quarter. Wash the peppers and cut into small cubes. Clean and wash the spring onions and cut into small rings, wash the chives and cut into rolls. Thoroughly wash the canned corn in a colander. Drain and dice the buffalo mozzarella. Peel and dice the avocado. Put all the ingredients in a large bowl. For the salad sauce, mix the olive oil with the balsamic vinegar and add the mustard and orange juice. Season with salt and pepper. Pour the sauce over the ingredients and fold in. Let it steep for 15-30 minutes. Garnish with fresh basil leaves. Goes well with: fresh ciabatta.