Summary

Ingredients

• 400 g pasta (Farfalle)
• 1 leek
• 450 g broccoli
• 4 small spring onions
• 1 clove garlic
• 1 red pepper (s)
• 0.5 ½ bunch chives
• 0.5 ½ bunch basil
• 4 tomato (s), dried
• 60 g parmesan, rated
• 1 teaspoon mustard
• 5 tablespoon balsamic vinegar
• 12 tablespoon olive oil
• salt and pepper
• sugar

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Instructions

1. Cook the pasta in salted water according to the instructions on the package, then drain, drain well and place in a bowl.
2. Clean the broccoli, cut into florets, wash and cook in salted water until firm to the bite. Then drain, drain and add to the pasta.
3. Clean the spring onions, peel the onions and cut into thin rings together with the cleaned leek. Also add to the pasta. Peel, press and add the garlic. Clean the peppers and cut into cubes, also add. Wash the chives and basil, cut the chives into rolls and finely chop the basil. Also add to the pasta. Drain the sun-dried tomatoes, cut into narrow strips and add.
4. For the dressing, mix the mustard and balsamic vinegar and add the olive oil while stirring constantly. Season with salt, pepper and sugar and pour over the salad. Stir again well, add the parmesan and then stir again.