Antipasti pasta salad

Name: Antipasti pasta salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Noodles (Penne); 7-10 Tbsp Salt; 1 Garlic clove; 500 g Peppers (red and yellow); 1 heaped Tsp sugar; 6 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 3 TABLESPOONS Olive oil; 1 TABLESPOON Pesto from the glass; 150 g Rocket; 70 g black olives; 100 g Salami in fine slices

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Noodles (Penne)
7-10 Tbsp Salt
1 Garlic clove
500 g Peppers (red and yellow)
1 heaped Tsp sugar
6 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
3 TABLESPOONS Olive oil
1 TABLESPOON Pesto from the glass
150 g Rocket
70 g black olives
100 g Salami in fine slices

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. In the meantime peel the garlic and press it through a garlic press. Peel the peppers with a peeler, clean, wash and cut into pieces. Melt the sugar in a pan until golden brown. Add garlic.
2
Deglaze with vinegar, boil sugar loose. Cook the peppers in it for about 2 minutes. Season with salt and pepper, stir in olive oil, pesto and pasta and let it cool down. Clean and wash the rocket, chop roughly and fold in. Add olives and salami slices and serve with grilled minced steaks