Fresh pasta salad

Ingredients for 4 servings:

• 500 g pasta (spelt spirali)
• 2 m.-sized onion(s)
• 2 bell peppers
• 1 can of corn
• 125 g yogurt (soy yogurt, from a health food store)
• 3 tbsp mayonnaise, vegan (egg-free, from the health food store)
• 1 pack of herbs (8 herbs, frozen)
• n. B. vinegar
• n. B. Oil
• salt and pepper
• n. B. garlic
• n. B. Spice(s) to taste

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegan – with soy yogurt and mayonnaise without egg

Cook the pasta according to the package instructions until al dente. Drain into a colander and rinse thoroughly. Peel and chop the onions. Trim and dice the bell peppers. Place in a bowl along with the corn. Add the cooled pasta. In a separate bowl, mix the soy yogurt with the vinegar, oil, herbs, garlic, and your choice of spices. Add the vegan mayonnaise and fold in. Mix everything well and season to taste. Now add the sauce to the pasta mixture. Let it sit in the refrigerator for a few hours before serving. Season again if necessary before serving.