Colorful noodle salad with pork loin steak

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and chop the garlic. Wash the rosemary and thyme and shake dry. Pluck thyme leaves and rosemary needles and chop coarsely. Mix 3-4 tablespoons of oil, garlic, thyme and rosemary and season with pepper. Wash the back steaks, dab dry, turn in the marinade and cover and chill. Put the pasta in plenty of boiling salted water and cook according to the package instructions (approx. 11 minutes).

2. 2

   Pour pasta onto a sieve, rinse under cold water, drain and allow to cool. Wash the beans, drain well, clean and break through. Cover the beans and cook them in boiling salted water for about 12 minutes. Pour onto a sieve, rinse under cold water, drain and let cool down. Drain the peppers and cut into strips. Peel onion and cut into fine slices. Bring stock, vinegar, some salt and pepper to the boil. Pour the hot marinade over pasta, beans, onion and bell peppers. Add 5 tablespoons of oil and mix everything well. Leave to soak for at least 1 hour. Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Clean, wash and drain the rocket.

3. 3

   Bring stock, vinegar, some salt and pepper to the boil. Pour the hot marinade over pasta, beans, onion and bell peppers. Add 5 tablespoons of oil and mix everything well. Leave to soak for at least 1 hour. Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Clean, wash and drain the rocket. Season salad with salt and pepper, fold in rocket and pine nuts. Dab the back steaks slightly, sprinkle with salt and grill on the preheated grill for approx. 8 minutes, turning

4. 4

   Waiting time 1 hour

Nutrition Facts

KCAL
660 kcal

CARBS
50 g

FATS
31 g

PROTEINS
45 g