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Leftover pasta salad
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 471
  • Fat about 6g
  • Carbohydrates about 78g
  • Protein about 22g
This is needed
This is needed for 4 people
  • 500 g broccoli
  • salted water, boiling
  • 300 g pasta
  • 1 tbsp honey mustard
  • 1 dl white balsamic vinegar
  • 180 g plain yoghurt
  • a little pepper
  • 0.75 tsp salt
  • 1 tin corn kernels (approx. 285 g)
  • 80 g ham cubes
  • 1 cucumber
  • Apron, Bowl, Colander, Measuring cup, Pan, Paring knife, Tablespoon, Teaspoon, Timer, Whisk, Cutting board, Kitchen scales, Can opener
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And that's how it's done
And that's how it's done
Break the broccoli into florets, roughly chop the stalk. Cook the broccoli and pasta in boiling salted water for approx. 10 mins. until the pasta is al dente. Drain the pasta and broccoli, rinse in cold water, drain well.
Mix the mustard, balsamic and yoghurt in a bowl, season.
Drain the sweetcorn, add to the dressing with the diced ham.
Quarter the cucumber lengthwise, cut into pieces, add to the sauce with the broccoli and pasta, mix.

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