Pasta salad with wild garlic cream

Name: Pasta salad with wild garlic cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Noodles (e.g. penne); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g Broccoli; 1 tin(s) (185 g) Tuna; 2 Eggs; 1 Mini-Romana salad; 4-5 Tbsp white balsamic vinegar; 2-3 TABLESPOONS Oil (e.g. olive oil); 300 g Whole milk yoghurt; 1 small onion; 1 collar (approx. 50 g) Wild garlic; 50 g black olives

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Noodles (e.g. penne)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g Broccoli
1 tin(s) (185 g) Tuna
2 Eggs
1 Mini-Romana salad
4-5 Tbsp white balsamic vinegar
2-3 TABLESPOONS Oil (e.g. olive oil)
300 g Whole milk yoghurt
1 small onion
1 collar (approx. 50 g) Wild garlic
50 g black olives

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Drain, quench and drain well
2
Clean and wash the broccoli and cut it into small florets. Steam in little boiling salted water for about 5 minutes. Drain
3
Drain the tuna and pluck it roughly. Boil eggs hard. Quench, peel and let cool. Clean, wash and cut salad into strips
4
Mix vinegar, salt, pepper and 1 pinch of sugar. Fold in the oil. Stir in yoghurt. Peel and chop the onion. Wash the wild garlic, shake dry and chop finely. Fold in both, season to taste.
5
Cut 1 egg into slices, chop 1 roughly. Mix pasta, broccoli, tuna, olives, salad, chopped egg and wild garlic cream, if necessary let it stand for a short time. Season salad again. Serve with ice creams