Pasta and vegetable salad

Name: Pasta and vegetable salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Pasta (Penne rigate); 7-10 Tbsp Salt; 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn; 20 g Sunflower seeds; 300 g Carrots; 1 collar Spring onions; 4 TABLESPOONS Oil; 1 TABLESPOON liquid honey; 4 TABLESPOONS Balsamic Vinegar; 2 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 1 small onion; 1 Garlic clove; 1 Avocado; 2-3 TABLESPOONS Lime or lemon juice; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Pasta (Penne rigate)
7-10 Tbsp Salt
1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
20 g Sunflower seeds
300 g Carrots
1 collar Spring onions
4 TABLESPOONS Oil
1 TABLESPOON liquid honey
4 TABLESPOONS Balsamic Vinegar
2 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
1 small onion
1 Garlic clove
1 Avocado
2-3 TABLESPOONS Lime or lemon juice
7-10 Tbsp Cayenne pepper
7-10 Tbsp Parsley

Directions

1
Cook the pasta in boiling salted water for 12-15 minutes. In the meantime drain the corn. Roast sunflower seeds in a dry pan. Clean and wash the carrots and spring onions. Cut spring onions into rings.
2
Cut carrots lengthwise into thin slices and these diagonally into rhombuses. Quench noodles cold and let them drain. Heat the oil in a pan and fry the carrots. Add honey and vinegar and simmer for about 3 minutes.
3
Add the corn and spring onions and cook for about 1 minute. Fold the noodles into the hot vegetable mixture and season with salt and pepper. Cool and let it stand. In the meantime peel and finely dice the onion.
4
Peel the garlic and press it through a garlic press. Peel and halve the avocado and remove the stone. Puree avocado, onion, garlic and lime juice. Season the puree with salt and cayenne pepper.
5
Season the pasta salad again, place in a bowl and sprinkle with sunflower seeds. Serve garnished with parsley and add the avocado cream extra.