Summary

Ingredients

• 250 g pasta, e.. croissants
• 2 medium onion (s), red
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 1 small zucchini
• 150 g tomato (s), small
• 6 tablespoon rapeseed oil, cold-pressed
• 3 tablespoon vinegar (white wine)
• 2 teaspoons lemon juice
• 1 tablespoon mustard, medium hot
• 1 teaspoon sugar
• salt and pepper
• 2 tablespoon chives, finely chopped, for sprinkling

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Instructions

1. Cook the pasta until al dente, drain well and leave to cool in a bowl.
2. Peel the onions and cut into thin rings. Remove the stem and seeds from the peppers, dice into small pieces. Halve the zucchini lengthways and cut into thin slices. Eight the tomatoes and add all the vegetables to the pasta.
3. For the marinade, mix all the ingredients well, pour over the salad, mix well and let steep for about 1 hour.
4. Sprinkle with chives before serving.