Colorful Pasta Salad
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.
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.
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.