Colorful Pasta Salad

with mozzarella
3.5
Average: 3.5 (2 votes)
(2 votes)
Colorful Pasta Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Healthy, because

Even smarter

This fresh, summer salad is a perfect thing for barbecues, picnics, or dinner parties. It is light, but it contains plenty of nutrients and fiber from the pasta and vegetables. 

You can add in some grilled chicken or bacon for more protein, or you can serve it on the side of a main dish like barbecued chicken. 

Ingredients

for
4
Ingredients
14 ounces Farfalle
salt
10 ounces Broccoli
6 ounces Peas
7 ounces Cherry tomatoes
9 ounces Yogurt (0.1% fat)
3 tablespoons Whipped cream
1 tablespoon lemon juice
1 tablespoon chopped Dill
freshly ground peppers
1 pinch sugar
4 ounces Corn (cooked)
4 ounces Bocconcini
How healthy are the main ingredients?
BroccoliCornWhipped creamDillsugarsalt

Preparation steps

1.

Cook the farfalle in boiling salt water for 20 minutes until al dente. Rinse the broccoli and peas and blanch in boiling water with a pinch of salt for 2 minutes. Remove the broccoli and peas from the water, rinse with cold water and drain. Rinse and quarter the tomatoes.

2.

For the dressing, mix the yogurt, whipping cream, lemon juice, chopped dill and season with salt, pepper and a pinch of sugar. Drain the corn and mozzarella balls. Drain the farfalle and rinse in cold water. Mix the farfalle, vegetables, dressing and mozzarella. Serve in small bowls.