Summary

Ingredients

• 200 g penne, mini
• 2 tablespoon olive oil
• 1 tablespoon parsley, chopped, also frozen
• 1 teaspoon basil, chopped, also frozen
• 1 teaspoon herbs, Italian, chopped, also frozen
• 250 g cherry tomato (s)
• 1 bunch spring onion (s)
• 5 tomato (s), dried, soaked in oil, drained
• 3 pickled cucumber (s)
• 2 tablespoon cucumber liquid
• 50 g rocket or salad
• 500 g soy yourt (yourt alternative)
• 1 tablespoon balsamic vinegar
• salt and pepper
• Paprika powder, noble sweet
• Chilli powder
• sugar

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Instructions

1. Cook the pasta in salted water, drain and transfer to a large bowl. Stir in the olive oil and herbs.
2. While the pasta is cooling down a little, cut the sun-dried tomatoes and pickles into fine strips. Wash the spring onions and tomatoes and cut into rings or quarters. Add everything to the pasta and fold in.
3. Add the cucumber water, balsamic vinegar and soy yoghurt.
4. Wash and sort the lettuce, if necessary chop it roughly once to chop the leaves to a more bite-sized size. I always add the salad at the end - it shouldn`t be cooked through the warm pasta.
5. Season the salad to taste.
6. It is best to let the lettuce steep for at least half a day - even better a day. Season to taste again before serving, possibly adding a little olive oil.
7. This salad is a great side dish for a barbecue party.