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Fruity pasta salad

A classic reinterpreted – the raspberry balsamic emphasizes the wonderfully fruity note of this delicious grilled salad!


25 min.


Pasta salad ingredients
30 g Pine nuts
50 g Goat's cream cheese
50 g Rocket
1 small Salad heart
2 Nectarines
Dressing ingredients
2 EL Natural yogurt
Pepper from the mill

Cook the pasta in salted water until al dente. Wash the lettuce and spin dry.

Cut the nectarines into slices. Lightly grease a grill pan with classic baking oil and briefly fry the nectarine slices on both sides.
Toast the pine nuts in a pan without oil until golden brown.

Mix the pasta, salad, nectarines and pine nuts in a bowl.
Pour the ingredients for the dressing into a small screw-top jar and shake vigorously. Season to taste with Byodo herb salt and pepper.
Pour the dressing over the pasta salad, mix and spread the goat’s cream cheese on top.

Our tip:

The fruity, fresh dressing is not just for pasta salad! Try it with a fresh green salad with apple slices and hazelnuts

Recipe properties Gluten freePastaPicnicSalads & BowlssimpleVegetarian
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