Mediterranean pasta salad

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4.3 15
Mustn't miss a party! With the aromas of rocket, tomatoes, roasted pine nuts and sweet balsamic cream it tastes nice and Italian
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 500 g small noodles (e.g. orecchiette)
  • 7-10 Tbsp Salt
  • 3 TABLESPOONS Pine nuts
  • 1 TABLESPOON medium hot mustard
  • 8 TABLESPOONS light balsamic vinegar
  • 8 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 1 green pepper
  • 1 yellow pepper
  • 500 g Tomatoes
  • 150 g Arugula
  • 1 collar Spring onions
  • 4 TABLESPOONS Balsamic cream

Directions

  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. Roast pine nuts in a pan without fat until golden brown. Remove.

  2. 2

    For the sauce, mix mustard, vinegar and oil. Season to taste with salt and pepper. Drain the noodles, rinse and cool down a little.

  3. 3

    Clean, wash and cut the peppers into short strips. Wash the tomatoes and cut them into thin slices. Clean, wash and coarsely chop the rocket. Leek onions clean, wash and cut into rings.

  4. 4

    Mix the prepared salad ingredients and sauce and leave to stand for about 30 minutes. Sprinkle with some balsamic cream just before serving.

  5. 5

    Stir in rocket salad and balsamic cream on the spot.

Nutrition Facts

KCAL
270 kcal
CARBS
35 g
FATS
10 g
PROTEINS
7 g