Summary

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

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Instructions

1. Cook the noodles in salted water until they are firm to the bite and rinse off immediately.
2. 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
3. Add the cold, quenched pasta to the prepared vegetables and cheese.
4. Now make the vinaigrette in a shaker or closed vessel:
5. To do this, cut the red onion into very fine pieces. Oil from the jar of sun-dried tomatoes,
6. Add parsley, balsamic vinegar, mustard, honey, herb salt and pepper, close and shake vigorously for at least 10 seconds.
7. Pour the dressing directly over the salad and let it steep for at least 1 hour.