Mexican noodle salad

Name: Mexican noodle salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Penne Rigate; 7-10 Tbsp Salt; 6 TABLESPOONS Sunflower oil; 50 g Pumpkin seeds; 400 g red pointed paprika; 1 can(s) (425 ml) Vegetable corn; 5 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 1 Shallot; 1/2 Pot of oregano; 150 g pickled peppers; 7-10 Tbsp Cayenne pepper

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Penne Rigate
7-10 Tbsp Salt
6 TABLESPOONS Sunflower oil
50 g Pumpkin seeds
400 g red pointed paprika
1 can(s) (425 ml) Vegetable corn
5 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TABLESPOON Sugar
1 Shallot
1/2 Pot of oregano
150 g pickled peppers
7-10 Tbsp Cayenne pepper

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a pan and roast pumpkin seeds briefly in it. Clean and wash the peppers and cut them into rings. Pour the corn into a sieve and drain
2
For the sauce, whisk vinegar, salt, pepper and sugar. Add 5 tablespoons of oil drop by drop. Peel the shallot and cut into fine cubes. Wash oregano, shake dry, remove leaves except for a little bit for garnishing, pluck from stalks and chop finely. Stir the shallot and oregano into the vinaigrette
3
Drain the pasta, collecting about 100 ml of pasta water. Mix the pasta, peppers, corn, pepperoni, pasta water, vinaigrette and pumpkin seeds and if necessary add vinegar, salt and pepper to taste. Sprinkle with cayenne pepper