Pasta salad with cress and mustard dressing

Name: Pasta salad with cress and mustard dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Noodles (e.g. penne); 7-10 Tbsp Salt; 2-3 Federation Rocket; 150 g cherry tomatoes; 3 TABLESPOONS Herb Vinegar; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp white pepper; 1 pinch Sugar; 5 TABLESPOONS Oil; 1 Beet Cress; 4 Beef steaks (approx. 150 g each)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Noodles (e.g. penne)
7-10 Tbsp Salt
2-3 Federation Rocket
150 g cherry tomatoes
3 TABLESPOONS Herb Vinegar
2 TABLESPOONS medium hot mustard
7-10 Tbsp white pepper
1 pinch Sugar
5 TABLESPOONS Oil
1 Beet Cress
4 Beef steaks (approx. 150 g each)

Directions

1
Cook the pasta in boiling salted water for 10-12 minutes. Pour onto a sieve and drain. Clean, wash and drain the rocket. Wash, clean and halve the tomatoes. Mix vinegar, mustard, salt, pepper and sugar. Add 3 tablespoons of oil. Rinse cress, cut off and stir into the dressing.
2
Mix noodles, tomatoes, rocket and dressing. Heat 2 tablespoons of oil in a pan. Fry the steaks for 6-8 minutes. Turn from time to time. Season with salt and pepper. Arrange pasta salad and steaks on plates and serve