Pasta Salad Tricolore
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta, (dry)
- 1 bunch asparagus, greens
- 0.5 ½ pack tomato (s), dried in oil
- 250 g tomato (s), (cocktail tomatoes)
- 50 g pine nuts
- olive oil
- Balsamic vinegar, lighter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the pasta, rinse with cold water.
- Cut off the asparagus at the bottom and fry in olive oil, add a little salt (alternatively you can boil it in salted water for 5 minutes instead of frying it). Then cut into small pieces.
- Cut the sun-dried tomatoes into strips. Halve or quarter cocktail tomatoes - depending on the size.
- Toast the pine nuts without oil in a coated pan. Mix everything together. Season to taste with the balsamic vinegar, salt and pepper. Possibly add a little olive oil if necessary. Finished!
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