Summary

Ingredients

• 250 g Farfalle (ribbon noodles)
• 0.5 ½ cucumber (s)
• 3 tomato (s)
• 100 g peas, cooked
• 100 g corn, cooked
• 2 bell peppers, red and yellow
• 4 spring onion (s)
• 2 tablespoon balsamic vinegar, white
• 4 tablespoon oil
• 50 ml vegetable stock
• 0.5 teaspoon ½ sambal oelek
• 1 tablespoon sugar
• salt and pepper
• Parsley, smooth, chopped

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Instructions

1. Cook the pasta according to the instructions on the packet and rinse with cold water. Mix the vinegar, oil, broth and the spices into a vinaigrette and add the pasta. Mix well and chill. In the meantime, wash half the cucumber, cut in half lengthways, scrape out the seeds with a teaspoon and cut the cucumber into not too thin slices. Cut the tomatoes into eighths, cut the peppers into short strips and the spring onions into rings. Add the vegetables to the pasta, mix everything well and let it steep for at least an hour. then taste good again! Goes particularly well with grilled and pan-fried foods.