Vegetarian Pasta Salad Red-green
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 27 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g pasta
- 1 onion (s), red
- 2 spring onion (s)
- 1 red pepper (s)
- 1 green pepper (s)
- 0.5 ½ snake cucumber (n)
- 1 glass tomato (s), dried, in oil, approx. 280 g capacity
- 3 tablespoon, heaped parsley, frozen
- 4 tablespoon balsamic vinegar, white
- 1 tablespoon mustard, medium hot
- 1 teaspoon honey
- Seasoned Salt
- pepper
- 200 g sheep cheese
Print Recipe
Pin Recipe Instructions
- Cook the noodles in salted water until they are firm to the bite and rinse off immediately.
- In the meantime, halve half the cucumber lengthways and scrape out the inside of the cucumber with a teaspoon, then cut into thin slices. Wash, core and chop the red and green peppers. Mash the sheep cheese with a fork so that it becomes crumbly. Cut about half of the sun-dried tomatoes into small pieces and add. Cut the spring onions into fine rings and add them as well
- Add the cold, quenched pasta to the prepared vegetables and cheese.
- Now make the vinaigrette in a shaker or closed vessel:
- To do this, cut the red onion into very fine pieces. Oil from the jar of sun-dried tomatoes,
- Add parsley, balsamic vinegar, mustard, honey, herb salt and pepper, close and shake vigorously for at least 10 seconds.
- Pour the dressing directly over the salad and let it steep for at least 1 hour.
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