Summary

Ingredients

• 500 g pasta, (fusilli)
• 100 ml vegetable stock
• 2 large tomato (s)
• 1 large bell pepper (s)
• 1 large onion (s)
• 0.5 ½ cucumber (s), peeled
• 0.5 ½ glass olives
• some olive oil
• 3 tablespoon balsamic vinegar
• some lemon juice
• 1 teaspoon sauce, (honey mustard sauce), optional, not vegan
• 1 clove (s) garlic, chopped
• some basil, chopped
• some parsley, chopped
• salt and pepper
• Herbs, Italian

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Instructions

1. Cook the pasta until al dente.
2. In the meantime, cut the tomatoes, cucumber and bell pepper into small pieces and chop the onions, olives and garlic.
3. Drain the cooked noodles, put them in a large bowl and let them cool down a bit, they don`t have to get completely cold, the salad tastes better if the noodles warm it up slightly. Add a little olive oil to the pasta and stir. Mix the lukewarm vegetable stock into the pasta. Now add tomatoes, cucumber and peppers, as well as onions, olives and garlic and mix everything well. Add the basil, parsley and Italian herbs.
4. Mix the balsamic vinegar with the honey mustard sauce and a little lemon juice and add to the salad. Mix everything well and season with salt and pepper.