Italian penne salad with fennel salami

Name: Italian penne salad with fennel salami
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 300 g Mini pasta (e.g. penne); 1 small fennel bulb; 1/2 TEASPOON Vegetable broth (instant); 4 TABLESPOONS white balsamic vinegar; 1/2-1 TEASPOON Tabasco; 2 TEASPOONS Worcester sauce; 1 TABLESPOON liquid honey; 5 TABLESPOONS good olive oil; 2 Garlic cloves; 2 TEASPOONS Capers (glass); 100 g air-dried salami in thin slices (e.g. fennel salami); 100 g black olives; 100 g Arugula (rocket)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
300 g Mini pasta (e.g. penne)
1 small fennel bulb
1/2 TEASPOON Vegetable broth (instant)
4 TABLESPOONS white balsamic vinegar
1/2-1 TEASPOON Tabasco
2 TEASPOONS Worcester sauce
1 TABLESPOON liquid honey
5 TABLESPOONS good olive oil
2 Garlic cloves
2 TEASPOONS Capers (glass)
100 g air-dried salami in thin slices (e.g. fennel salami)
100 g black olives
100 g Arugula (rocket)

Directions

1
For the noodles, boil 2-3 l salted water (approx. 1 teaspoon salt per litre). Pour the noodles into the boiling salt water and cook according to the instructions on the packet. In the meantime, clean and wash the fennel and slice or cut into very thin slices.
2
For the vinaigrette, remove 1 small ladle (approx. 5 tablespoons) of pasta water and dissolve the stock in it. Mix with vinegar, tabasco, Worcester sauce and honey. Fold in the oil. Peel garlic and chop very finely.
3
Stir in the capers.
4
Drain the pasta and rinse with cold water for a few minutes. Drain well and mix with the vinaigrette. Mix the salami, olives and fennel with the pasta. Let the pasta salad stand for about 30 minutes.
5
In the meantime clean, wash and dry rocket and cut it into smaller pieces if necessary. Fold in rocket and season the salad with salt, pepper and Tabasco.