Pasta salad
easy
30 mins
30 mins
Ingredients
- 400 g Noodles (e.g. penne)
- 7-10 Tbsp Salt
- 4 Eggs (size M)
- 1 Stalk of oregano, basil and thyme
- 1 Garlic clove
- 1 (approx. 50 g) Onion
- 2 small red onions (about 40 g each)
- 4 TABLESPOONS white balsamic vinegar
- 1-2 TABLESPOONS Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Olive oil
- 1 ripe avocado
- 2 Romaine lettuce hearts
- 1 can(s) (212 ml) Kindney beans
- 1 can(s) (212 ml) Vegetable corn
Directions
- 1
Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Boil eggs in boiling water for about 9 minutes until hard. Wash the herbs and dab dry. Pluck the leaves from the stalks and cut them into small pieces. Peel garlic and press it through a garlic press.
- 2
Peel onions, finely dice light onion, cut red onions into slices. Mix vinegar with sugar, salt, pepper and garlic, fold in oil. Stir in diced onion and herbs. Rinse eggs cold, peel and cut into eighths. Drain noodles and rinse with cold water. Halve avocado and remove core. Remove the flesh from the skin and cut crosswise into thin slices. Clean and wash lettuce hearts, dab dry and pluck small. Put kidney beans in a sieve and rinse. Drain the corn.
- 3
Halve avocado and remove core. Remove the flesh from the skin and cut crosswise into thin slices. Clean and wash lettuce hearts, dab dry and pluck small. Put kidney beans in a sieve and rinse. Drain the corn. Mix all ingredients together, fold in salad dressing. Arrange in a bowl
- 4
With 6 people:
Nutrition Facts
490 kcal
60 g
20 g
17 g
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