Penne salad with lemon pesto

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 250 g Wholemeal Penne Noodles
  • 7-10 Tbsp Salt
  • 2 red peppers
  • 6 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 100 ml light balsamic vinegar
  • 1 TEASPOON Sugar
  • 2 (125 g each) Bag of mini mozzarella cheese balls
  • 1 collar (approx. 75 g ) Rocket
  • 4 Stem(s) Basil
  • 2-3 TABLESPOONS Lemon Pesto

Directions

  1. 1

    Cook the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench well, drain and allow to cool. In the meantime clean, wash and coarsely dice the peppers.

  2. 2

    Heat 2 tablespoons of oil in a large frying pan, fry the peppers well while turning them. Season with salt and pepper, take out and let cool down.

  3. 3

    For the vinaigrette, mix vinegar, salt, pepper and sugar. Fold in 4 tablespoons of oil. Pour the mozzarella into a sieve and drain well. Clean and wash the rocket and drain well. Wash basil, shake dry, pluck leaves from the stalks and cut finely.

  4. 4

    Mix the pasta, peppers, rocket, basil and mozzarella. Fold in vinaigrette and pesto. Arrange on plates.

Nutrition Facts

KCAL
570 kcal
CARBS
51 g
FATS
32 g
PROTEINS
20 g