Colorful pasta salad

Ingredients for 4 servings:

• 250 g pasta, spaghetti (or other pasta)
• 100 g peas, frozen
• 2 medium-sized bell peppers, 1 red, 1 yellow
• 1 m.-large kohlrabi
• 1 bunch of spring onions
• 1 bunch of radishes
• 250 g low-fat yogurt
• 4 tbsp vinegar
• 100 ml vegetable stock
• 2 tbsp mustard
• Fresh herbs such as dill, parsley, etc.
• salt and pepper
• possibly Maggi
• possibly sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for WW’ler 7 PP

Cook the pasta until al dente, then add the peas for a few minutes just before the end of cooking. Drain and refresh briefly in cold water. Cut the vegetables into small cubes, about the same size as the peas. Mix the marinade and season to taste. Pour over the salad and let it sit for at least another hour. If the pasta has absorbed all the liquid, simply add a little more vegetable stock! Calculations for WW: Pasta = 25 PP Peas = 2 PP Yogurt = 2 PP The rest is 0 PP! Total = 29, per person = 7PP!