Pasta broccoli salad with wild garlic sauce
easy
45 mins
45 mins
Ingredients
- 200 g Noodles (e.g. penne)
- 7-10 Tbsp Salt
- 600 g Broccoli
- 1 can(s) Tuna fillets (in finest olive oil)
- 2 Eggs (size M)
- 1 (approx. 125 g) Rocket salad
- 1 Onion
- 8-10 Wild garlic leaves
- 100 ml white balsamic vinegar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 TABLESPOONS Oil
- 250 g Whole milk yoghurt
- 50 g black olives
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet. Drain, quench and drain well. In the meantime clean and wash the broccoli, cut off small florets. Pour into boiling salted water, cook for 6-8 minutes, pour into a sieve, drain and allow to cool. Drain the tuna.
- 2
Cook the eggs in boiling water for about 9 minutes, drain, quench and remove the shell. Cool the eggs. Clean, wash, drain and cut salad into strips. For the sauce, peel and finely dice the onion. Wash wild garlic, shake dry (put one leaf aside for garnishing) and cut into fine strips. Mix vinegar, onion, salt and pepper. Season to taste with sugar. Stir in wild garlic and fold in oil. Mix vinaigrette and yoghurt and season again with salt, pepper and sugar. Cut the eggs into slices (put one slice of ice aside for garnishing), then chop roughly.
- 3
Season to taste with sugar. Stir in wild garlic and fold in oil. Mix vinaigrette and yoghurt and season again with salt, pepper and sugar. Cut the eggs into slices (put one slice of ice aside for garnishing), then chop roughly. Coarsely crumble the tuna. Mix the pasta, broccoli, olives, romaine lettuce, eggs and yoghurt vinaigrette and leave to stand for a while. Arrange in a bowl and garnish with ice cream and wild garlic
Nutrition Facts
430 kcal
43 g
17 g
24 g
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