Broccoli Pasta Salad
Rinse broccoli and divide into florets. Peel and dice the stems. Cook the spaetzle in the oil with salt water until al dente. In the last 3 minutes of cooking, add the broccoli. Drain, rinse with cold water and drain. Drain the corn. Peel and chop the eggs.
Beat the cream cheese, orange juice and whipping cream until smooth. Season with salt and pepper. Mix all salad ingredients in a bowl with the dressing and serve.