Penne salad with lemon pesto

Name: Penne salad with lemon pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Wholemeal Penne Noodles; 7-10 Tbsp Salt; 2 red peppers; 6 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 100 ml light balsamic vinegar; 1 TEASPOON Sugar; 2 (125 g each) Bag of mini mozzarella cheese balls; 1 collar (approx. 75 g ) Rocket; 4 Stem(s) Basil; 2-3 TABLESPOONS Lemon Pesto

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Wholemeal Penne Noodles
7-10 Tbsp Salt
2 red peppers
6 TABLESPOONS Olive oil
7-10 Tbsp Pepper
100 ml light balsamic vinegar
1 TEASPOON Sugar
2 (125 g each) Bag of mini mozzarella cheese balls
1 collar (approx. 75 g ) Rocket
4 Stem(s) Basil
2-3 TABLESPOONS Lemon Pesto

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Then pour into a sieve, quench well, drain and allow to cool. In the meantime clean, wash and coarsely dice the peppers.
2
Heat 2 tablespoons of oil in a large frying pan, fry the peppers well while turning them. Season with salt and pepper, take out and let cool down.
3
For the vinaigrette, mix vinegar, salt, pepper and sugar. Fold in 4 tablespoons of oil. Pour the mozzarella into a sieve and drain well. Clean and wash the rocket and drain well. Wash basil, shake dry, pluck leaves from the stalks and cut finely.
4
Mix the pasta, peppers, rocket, basil and mozzarella. Fold in vinaigrette and pesto. Arrange on plates.