Pasta salad "Summer Breeze"

Ingredients for 5 servings:

• 250 g pasta (eliche or fusilli)
• ½ cucumber(s), peeled and diced
• 1 zucchini, approx. 250 g, diced
• 1 bunch of spring onions, cut into rolls
• ½ can corn
• 150 g feta cheese, diced
• 2 tbsp olive oil
• Sea salt
• Pepper, freshly ground
• 250 g natural yogurt, 1.5%
• 4 tbsp sweet cream
• 1 tbsp agave syrup
• 4 tbsp white wine vinegar
• 3 tbsp lemon juice
• 1 tsp, leveled sea salt
• Pepper, freshly ground
• 1 bunch dill, fresh, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Wonderfully light, spicy pasta salad

Cook the pasta al dente in plenty of salted water, drain, transfer to a bowl, and toss with 1 tablespoon of olive oil and 2 pinches of sea salt. Cook the diced zucchini in a small pan with 1 tablespoon of olive oil for 5 minutes, season with salt and pepper, and add to the pasta in the bowl. Now add the spring onions, corn, diced cucumber, and feta cheese, and mix lightly. In a tall mixing bowl, whisk all the dressing ingredients together with a mixer until smooth. Mix the prepared salad ingredients with the dressing and season to taste (pepper, salt, lemon juice, etc.) if desired. The salad tastes best freshly prepared, but it’s also great eaten the next day.