Mediterranean pasta salad

Name: Mediterranean pasta salad
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 500 g small noodles (e.g. orecchiette); 7-10 Tbsp Salt; 3 TABLESPOONS Pine nuts; 1 TABLESPOON medium hot mustard; 8 TABLESPOONS light balsamic vinegar; 8 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 green pepper; 1 yellow pepper; 500 g Tomatoes; 150 g Arugula; 1 collar Spring onions; 4 TABLESPOONS Balsamic cream

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

Mustn't miss a party! With the aromas of rocket, tomatoes, roasted pine nuts and sweet balsamic cream it tastes nice and Italian

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

500 g small noodles (e.g. orecchiette)
7-10 Tbsp Salt
3 TABLESPOONS Pine nuts
1 TABLESPOON medium hot mustard
8 TABLESPOONS light balsamic vinegar
8 TABLESPOONS Oil
7-10 Tbsp Pepper
1 green pepper
1 yellow pepper
500 g Tomatoes
150 g Arugula
1 collar Spring onions
4 TABLESPOONS Balsamic cream

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Roast pine nuts in a pan without fat until golden brown. Remove.
2
For the sauce, mix mustard, vinegar and oil. Season to taste with salt and pepper. Drain the noodles, rinse and cool down a little.
3
Clean, wash and cut the peppers into short strips. Wash the tomatoes and cut them into thin slices. Clean, wash and coarsely chop the rocket. Leek onions clean, wash and cut into rings.
4
Mix the prepared salad ingredients and sauce and leave to stand for about 30 minutes. Sprinkle with some balsamic cream just before serving.
5
Stir in rocket salad and balsamic cream on the spot.