Penne asparagus salad (vegetarian)

Name: Penne asparagus salad (vegetarian)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g pickled Kalamata olives in oil, with stone; 200 g Ciabatta bread; 8-9 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g green asparagus; 1 Onion; 1 Garlic clove; 100 g dried soft tomatoes; 30 g Radish sprouts; 35 g Parmesan cheese; 4 TABLESPOONS light balsamic vinegar; 525 g (approx. 250 g dried) cooked penne noodles; 7-10 Tbsp Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g pickled Kalamata olives in oil, with stone
200 g Ciabatta bread
8-9 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g green asparagus
1 Onion
1 Garlic clove
100 g dried soft tomatoes
30 g Radish sprouts
35 g Parmesan cheese
4 TABLESPOONS light balsamic vinegar
525 g (approx. 250 g dried) cooked penne noodles
7-10 Tbsp Sugar

Directions

1
Let the olives drip off and collect the stock. Cut bread into large cubes. Heat 4 tablespoons of oil in portions in a frying pan. Fry the bread cubes for 5-6 minutes while turning, season with salt and pepper, remove, drain on kitchen paper
2
Wash the asparagus, dab dry, cut off the woody ends. Cut the asparagus in half first lengthwise, then crosswise. Peel onion and garlic and chop finely. Chop tomatoes coarsely. Put drained olive stock (1-2 tablespoons) and 4-5 tablespoons of oil in a pan and heat. Fry the tomatoes, asparagus, onion, olives and garlic for 6-7 minutes while turning until the asparagus is firm to the bite
3
Wash the sprouts and let them drip off. Grate cheese. Deglaze asparagus-tomato mixture with vinegar, bring to the boil briefly, place in a bowl with pasta and bread cubes, mix, allow to cool slightly
4
Add sprouts and cheese, season to taste with salt, pepper and sugar and serve