Tomato and pasta salad

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
3 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 250 g Pasta (e.g. penne rigate)
  • 7-10 Tbsp Salt
  • 50 g Almonds (with skin)
  • 800 g Meat Tomatoes
  • 100 g dried tomatoes in oil
  • 75 g Rocket
  • 100 ml white balsamic vinegar
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Sugar
  • 4 TABLESPOONS Olive oil

Directions

  1. 1

    Put the noodles in plenty of boiling salted water, bring to the boil and cook for about 11 minutes. Then pour into a sieve, rinse and drain well. In the meantime chop the almonds coarsely.

  2. 2

    Roast in a small pan without fat, remove and let cool. Clean and wash the tomatoes and cut 3/4 of the tomatoes into thicker slices. Roughly dice the remaining tomatoes. Dice the dried tomatoes.

  3. 3

    Clean and wash the rocket and drain well in a sieve. Mix vinegar, salt, pepper and sugar. Add the dried tomato cubes and fold in olive oil. Mix pasta, tomato cubes and rocket.

  4. 4

    Drizzle the vinaigrette over it and let it steep a little. Line plate with tomato slices, spread salad on top and serve sprinkled with almonds.

Nutrition Facts

KCAL
460 kcal
CARBS
55 g
FATS
20 g
PROTEINS
13 g