Summer salad

Summer salad

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 360 kcal
, Fat: 17 g
, Carbohydrate: 25 g
, Protein: 17 g


4 people


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

Pasta salad

150 g pasta (e.g. Karma chickpea fusilli)
400 g broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick
salted water, boiling
150 g different coloured cherry tomatoes, cut in half
1 cucumber, peeled, quartered, deseeded, diced
100 g Gruyère, cut into 1 cm cubes


½ organic lemon, grated zest and the juice
2 tbsp olive oil
½ dl vegetable bouillon
90 g plain yoghurt
2 tbsp chives, finely chopped
½ tsp salt
a little pepper
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How it's done

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Pasta salad

Cook the fusilli and broccoli in salted water until just al dente, drain, cool. In a bowl, mix the fusilli and broccoli with all the other ingredients up to and including the Gruyère.


Combine the lemon zest with all the other ingredients up to and including the yoghurt, stir in the chives, season. Mix the salad and dressing.

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