Penne antipasti salad
75 mins
75 mins
Ingredients
- 150 g Shallots
- 3 (approx. 600 g) Courgette
- 3 colourful peppers (green, yellow, red)
- 350 g Mushrooms
- 2 small twigs rosemary
- 750 g Penne noodles
- 7-10 Tbsp salt, pepper
- 6-8 TABLESPOONS Olive oil
- 1 TABLESPOON Sugar
- 100 ml Balsamic vinegar
- 300 g Mini-Mozzarella balls
- 1 Head mini Romaine lettuce
- 100 g small black olives
Directions
- 1
Peel the shallots and cut into slices. Clean and wash the zucchini, halve lengthwise and cut into slices. Clean, wash and cut the peppers into strips. Mushrooms clean and halve. Wash the rosemary.
- 2
Remove needles and chop.
- 3
Cook the pasta in boiling salted water for about 10 minutes until al dente. Drain, quench and drain well.
- 4
Heat the oil in portions in a large frying pan. Stir-fry the vegetables one after the other. Season with salt and pepper.
- 5
Add rosemary to the pan, sprinkle with sugar and caramelise lightly while stirring. Deglaze with vinegar and bring to the boil. Mix with vegetables and noodles. Leave to stand for about 30 minutes.
- 6
Drain the mozzarella. Clean, wash, shake dry and cut into rough slices. Season pasta salad to taste. Fold the salad strips, mozzarella and olives into the salad.
More Delicious Recipes
