Fine pasta salad

Name: Fine pasta salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g Farfalle (bowl noodles); 7-10 Tbsp Salt; 40 g Sunflower seeds; 1 can(s) (425 ml) Vegetable corn; 1 collar (approx. 300 g) Radishes; 375 g Cucumber; 375 g Tomatoes; 1/2 bunch Dill, chives and parsley; 1 small onion; 3 TABLESPOONS Balsamic vinegar; 3-4 Tbsp Herb Vinegar; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 1-2 TEASPOONS Honey; 1/2 Beet Cress

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g Farfalle (bowl noodles)
7-10 Tbsp Salt
40 g Sunflower seeds
1 can(s) (425 ml) Vegetable corn
1 collar (approx. 300 g) Radishes
375 g Cucumber
375 g Tomatoes
1/2 bunch Dill, chives and parsley
1 small onion
3 TABLESPOONS Balsamic vinegar
3-4 Tbsp Herb Vinegar
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
1-2 TEASPOONS Honey
1/2 Beet Cress

Directions

1
Put the pasta in boiling salted water and cook al dente in 8-9 minutes. Pour pasta onto a sieve, rinse under cold water, drain and allow to cool. Roast sunflower seeds in a pan without fat until golden brown. Let them cool down as well. Drain the corn on a sieve. Clean and wash radish, cucumber and tomatoes. Cut radishes in half except for 2 pieces. Cut cucumber lengthwise into quarters and cut into pieces. Cut tomatoes into slices. Wash dill, chives and parsley, dab dry and chop. Peel onion and chop finely. Mix vinegar, onion, herbs, salt and pepper. Finally, add the oil and season to taste with honey. Mix the vinaigrette with the pasta and vegetables and let it stand for about 15 minutes. Season salad with salt and pepper and arrange on a plate. Cut cress from the bed and sprinkle over the salad together with the sunflower seeds. Garnish with radishes
2
Bowl and plate: ASA
3
Salad servers: Schwietzke