Confetti-Noodle Salad

Name: Confetti-Noodle Salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 500 g Pasta (e.g. gnocchi); 7-10 Tbsp Salt; 250 g Mini-Mozzarella cheese; 2 can(s) (425 ml each) Vegetable corn; 250 g cherry tomatoes (e.g. red and yellow); 1 collar Spring onions; 100 g wafer-thin salami; 1 Garlic clove; 3 Stem(s) Thyme; 2 TABLESPOONS Sugar; 150 ml Wine vinegar; 7-10 Tbsp Pepper; 2 Coeurs de salade romaine (à environ 140 g)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

500 g Pasta (e.g. gnocchi)
7-10 Tbsp Salt
250 g Mini-Mozzarella cheese
2 can(s) (425 ml each) Vegetable corn
250 g cherry tomatoes (e.g. red and yellow)
1 collar Spring onions
100 g wafer-thin salami
1 Garlic clove
3 Stem(s) Thyme
2 TABLESPOONS Sugar
150 ml Wine vinegar
7-10 Tbsp Pepper
2 Coeurs de salade romaine (à environ 140 g)

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Drain mozzarella and corn. Wash and dry the tomatoes. Clean and wash spring onions and cut into rings. Drain the pasta and let it drain.
2
Mix prepared ingredients and salami. Peel garlic and press it through a garlic press. Wash the thyme, dab dry and remove the leaves from the stalks. Melt the sugar in a pan until golden brown. Add garlic and thyme. Deglaze with vinegar and 200 ml water. Cook until the caramel has dissolved. Season with salt and pepper. Pour over the salad while still hot, mix and leave to stand for about 30 minutes.
3
Deglaze with vinegar and 200 ml water. Cook until the caramel has dissolved. Season with salt and pepper. Pour over the salad while still hot, mix and leave to stand for about 30 minutes. Season if necessary. Wash the lettuce hearts, remove the leaves and serve the pasta salad on top