Summer pasta salad with broccoli

Ingredients for 4 servings:

• 500 g pasta, any
• 1 bunch of spring onions
• 2 yellow bell peppers
• 1 tbsp oil
• 300 g broccoli, frozen
• 4 tomatoes
• 8 tomatoes, dried from the jar
• 100 g cheese, Pecorino or Parmesan
• 2 tbsp cream cheese
• 150 g crème fraîche
• 150 g yogurt
• 2 garlic cloves, more if desired
• 2 tbsp basil, chopped
• 1 tbsp chives, chopped
• 2 tbsp Balsamic vinegar bianco
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with steamed vegetables and creamy dressing

Cook the pasta according to the package instructions until it is tender enough, drain well, and refresh in cold water. Let it cool slightly. Slice the spring onions into rings, deseed the bell peppers, and dice them. Heat the oil and sauté both for about 5 minutes, stirring constantly. Then add the broccoli (it can still be frozen) and pour in 125 ml of water. Simmer until the liquid is almost completely evaporated. Then mix the steamed vegetables with the pasta in a bowl. Now cut the tomatoes into wedges and the sun-dried tomatoes into strips. Grate the cheese finely or coarsely, if desired, or shave it. Add everything to the pasta and mix briefly. Now for the sauce, mix the cream cheese with the crème fraîche and yogurt until smooth. Press in the garlic cloves, stir in the herbs and balsamic vinegar, and then season with salt and pepper. Pour the sauce over the salad and mix everything well again. Cover and let it sit (or refrigerate it if necessary). Note: Be careful when seasoning the sauce—the sun-dried tomatoes and cheese add quite a bit of flavor!