Leftover pasta salad

Leftover pasta salad

30 min. Active
30 min. Total
471 kcal per person
healthy and balanced
Nutritional value / person: Fat: 6 g, Carbohydrate: 78 g, Protein: 22 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Colander
  • Measuring cup
  • Pan
  • Paring knife
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • Cutting board
  • Kitchen scales
  • Can opener

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta

500 g broccoli
salted water, boiling
300 g pasta

Dressing

1 tbsp honey mustard
1 dl white balsamic vinegar
180 g plain yoghurt
¾ tsp salt
a little pepper

Salad

1 tin corn kernels (approx. 285 g)
80 g ham cubes
1 cucumber
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How it's done

The kids can help at the marked areas .

Pasta

500 g broccoli
salted water, boiling
300 g pasta

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.

Dressing

1 tbsp honey mustard
1 dl white balsamic vinegar
180 g plain yoghurt
¾ tsp salt
a little pepper

Mix the mustard, balsamic and yoghurt in a bowl, season.

Salad

1 tin corn kernels (approx. 285 g)
80 g ham cubes

Drain the sweetcorn, add to the dressing with the diced ham.

1 cucumber

Quarter the cucumber lengthwise, cut into pieces, add to the sauce with the broccoli and pasta, mix.

Good to know
Note: This pasta salad is ideal for using up the leftovers in a bag of pasta. Depending on the cooking time stated on the packaging, the pasta can be cooked with the broccoli.
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