Noodle salad with yoghurt dressing

Name: Noodle salad with yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 go. Tsp broth (instant); 60 g Noodles ( to B. Penne;; 7-10 Tbsp of durum wheat semolina); 1 medium-sized carrot; 1/2 yellow pepper; 1 Spring onion; 5 cherry tomatoes or; 2 small tomatoes; 4-5 small gherkins; 7-10 Tbsp and 1-2 tablespoons cucumber water; 1-2 stem(s) Dill; 100 g Skimmed milk yoghurt; 7-10 Tbsp salt, white pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 go. Tsp broth (instant)
60 g Noodles ( to B. Penne;
7-10 Tbsp of durum wheat semolina)
1 medium-sized carrot
1/2 yellow pepper
1 Spring onion
5 cherry tomatoes or
2 small tomatoes
4-5 small gherkins
7-10 Tbsp and 1-2 tablespoons cucumber water
1-2 stem(s) Dill
100 g Skimmed milk yoghurt
7-10 Tbsp salt, white pepper

Directions

1
Boil up approx. 3/4 l water and broth. Cook the noodles for about 10 minutes until al dente. Pour off, catching the broth. Let the noodles cool down
2
Peel or clean and wash the vegetables. Cut carrot into slices, peppers into small pieces and spring onion into thin rings. Cut tomatoes in half. Halve or slice cucumbers
3
Wash the dill and chop finely. Mix with yoghurt, cucumber water and about 4 tablespoons of stock. Season to taste with salt and pepper
4
Mix pasta, prepared vegetables and yoghurt dressing. Leave to stand for about 30 minutes. Season to taste again
5
To keep pasta salads juicy, they always need more sauce. With broth or cucumber water you can extend it perfectly - without much fat and calories!