Salami and pasta salad with fennel, capers and olives

Name: Salami and pasta salad with fennel, capers and olives
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Mini penne noodles; 7-10 Tbsp Salt; 6 TABLESPOONS white balsamic vinegar; 7-10 Tbsp a few squirts of Tabasco; 2 TEASPOONS Worcester sauce; 1 TABLESPOON Honey; 6 TABLESPOONS Olive oil; 2 Garlic cloves; 1 (150 g) small fennel bulb; 100 g Rocket; 100 g air-dried salami in thin slices; 100 g Kalamata olives; 30 g Capers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Mini penne noodles
7-10 Tbsp Salt
6 TABLESPOONS white balsamic vinegar
7-10 Tbsp a few squirts of Tabasco
2 TEASPOONS Worcester sauce
1 TABLESPOON Honey
6 TABLESPOONS Olive oil
2 Garlic cloves
1 (150 g) small fennel bulb
100 g Rocket
100 g air-dried salami in thin slices
100 g Kalamata olives
30 g Capers

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. For the vinaigrette, whisk vinegar, tabasco, Worcester sauce and honey. Fold in the oil. Peel garlic, dice finely and stir into the vinaigrette.
2
Season to taste with salt. Drain the pasta, collect the pasta water and measure about 100 ml. Rinse pasta with cold water and mix with the vinaigrette. Wash and clean the fennel and cut into very thin slices with a kitchen slicer or a sharp knife.
3
Clean the rocket, wash, shake dry and cut into bite-sized pieces. Mix salami, olives, fennel, capers, rocket and pasta. If the pasta has absorbed too much liquid, fold in the pasta water.
4
Season salad with salt again if necessary.