Broccoli pasta salad

Preparation – 20 minutes

Fill a pan with water and salt and bring to a boil. Add the pasta and cook until al dente. If necessary, wash the spinach and remove any excess water with a salad spinner.

Next, make the dressing in a large bowl by combining the mustard and red wine vinegar.

Gradually add about 100 ml of the oil from the sun-dried tomatoes and mix with a whisk until you have a nice, thick dressing. Season to taste with salt and pepper.

Wash the cucumber, cut it in half and remove the seeds with a spoon. Cut the cucumber into slices, not too thin.

Drain the can of sweetcorn. Cut the olives in half. Slice the sun-dried tomatoes into strips. Break the broccoli into small florets.

Finishing the broccoli pasta salad – 20 minutes

Heat a medium-sized frying pan over medium heat. Fry the bacon for a few minutes and then add the broccoli florets.

Add a small splash of water and place the lid on the pan. Let it cook over low heat for a few minutes. The broccoli is best when it is al dente.

Drain the pasta and, if necessary, rinse it cold under running water. Mix the pasta with the cucumber, tomatoes, mozzarella, dressing, sweetcorn and olives.

Add the fresh spinach, broccoli and bacon, and season with salt and pepper. Enjoy your meal!