Pasta-Confetti Salad

Name: Pasta-Confetti Salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 150 g frozen young peas; 500 g Pasta (e.g. tortiglioni); 7-10 Tbsp Salt; 1 can(s) (425 ml) red kidney beans; 1 can(s) (425 ml) young corn; 1 (approx. 300 g) Vegetable Onion; 300 g cherry tomatoes; 200 ml Vegetable broth (instant); 125 ml White wine vinegar; 1 TABLESPOON medium hot mustard; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sugar; 50 ml Olive oil; 1 collar Chives

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

150 g frozen young peas
500 g Pasta (e.g. tortiglioni)
7-10 Tbsp Salt
1 can(s) (425 ml) red kidney beans
1 can(s) (425 ml) young corn
1 (approx. 300 g) Vegetable Onion
300 g cherry tomatoes
200 ml Vegetable broth (instant)
125 ml White wine vinegar
1 TABLESPOON medium hot mustard
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sugar
50 ml Olive oil
1 collar Chives

Directions

1
Defrost peas at room temperature. Put the pasta in plenty of boiling salted water and cook over medium heat for about 10 minutes. Then drain, rinse well, drain well and allow to cool. Pour the beans onto a sieve, rinse and drain well. Drain the corn and let it drain. Peel onion and chop roughly. Clean, wash and halve the cherry tomatoes as desired.
2
For the vinaigrette, mix stock, vinegar, mustard, salt, pepper and sugar. Whip the oil into the vinaigrette. Mix the pasta, tomatoes, corn, beans, onion and peas and pour the vinaigrette over it. Let the salad steep a little. Wash the chives, dab dry and cut into small rolls. Serve the salad in a bowl sprinkled with chives and garnished