Pasta and Vegetable Salad with Fresh Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g pasta
- 1 small can corn, (or small jar)
- 150 g peas, (frozen pearl peas)
- 130 g tomato (s), peeled and pitted
- 0.5 ½ cucumber (s)
- 0.5 ½ bunch spring onions, or 1 bunch chives
- 1 bunch dill
- 1 garlic clove (s), pressed through
- 4 tablespoon white wine vinegar or balsamic vinegar
- liter ⅛ oil, neutral (e.g. sunflower oil)
- 1 ½ teaspoon chili paste, or sambal oelek
- some sugar
Print Recipe
Pin Recipe Instructions
- Boil the noodles in salted water until they are still slightly bite, and let them drain. Cook the peas in a bowl in the microwave until they are firm to the bite and drain them as well.
- Drain the corn. Cut the peeled and pitted tomatoes into small pieces, but not too small. Use the cucumber slicer to slice the cucumber into a bowl. Clean the spring onions and cut diagonally into slices, alternatively cut the chives into rolls. Wash and finely chop the dill.
- Mix the oil, vinegar and chili paste, a little sugar and the pressed garlic clove into a salad sauce. Mix with the other ingredients, add salt and pepper to taste if necessary and let steep for at least 15 minutes.
- The salad is ideal for barbecues as it is refreshing and no mayonnaise is used. Especially in hot temperatures!
- Tip: You can enrich the salad with 130 g cooked ham cut into cubes.
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