Instructions:

• Bring a large pot of salted water to a boil.
• Add the Spätzle and cook them according to package directions.
• Once the Spätzle float to the surface, they are done.
• Drain and let cool briefly.
• Wash the cucumber, bell pepper, and cherry tomatoes thoroughly.
• Cut the cucumber into fine slices, the bell pepper into small cubes, and halve the cherry tomatoes.
• Place everything in a large bowl.
• In a separate bowl, stir together the cream cheese and yogurt.
• Add the freshly squeezed lemon juice and season with pepper and salt to taste.
• Stir well until a creamy consistency is achieved.
• When the Spätzle have cooled, add them to the cut vegetables in the large bowl.
• Then pour the dressing over the mixture.
• Gently fold everything with a large spoon until well combined.
• Add the freshly chopped herbs.
• Fold gently again so that the aroma is evenly distributed.
• Let the salad sit for about 10 minutes before serving.
• Garnish as desired with additional herbs or cherry tomato halves.