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🍝 Colorful Pasta Salad

643 kcal · 30 min · 4 servings

Ingredients

• 400 g spiral pasta
• salt
• 2 spring onions
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 200 g kidney beans (can)
• 200 g corn (can)
• 1 red onion
• 80 g green, pitted olives
• 3 tbsp white wine vinegar
• 0.5 tsp hot mustard
• 0.5 tsp tomato paste
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• 1 pinch sugar
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Boil water in a pot and add salt. Cook the pasta in it until it is al dente (firm to the bite). Drain the pasta and rinse it with cold water to prevent sticking. Let it drain well.
2. 2. Rinse the spring onions under running water. Slice the green and white parts into thin rings.
3. 3. Wash the bell pepper. Cut it in half. Remove the seeds and the white inner walls. Cut the bell pepper flesh into small cubes.
4. 4. Drain the beans and corn in a sieve. Rinse them briefly with water and let them drain well.
5. 5. Peel the onion. Cut it into very small cubes.
6. 6. Drain the olives.
7. 7. Whisk vinegar, mustard, tomato paste, and oil in a small bowl. Season the sauce with salt, pepper, and sugar to taste.
8. 8. Add all prepared ingredients (pasta, vegetables, olives) to a large bowl. Add the dressing sauce and the chopped parsley. Mix everything well.
9. 9. Taste the salad again and adjust seasoning if needed. Serve it on deep plates.

Nutrition per serving

• kcal: 643
• Protein: 21 g · Fett/Fat: 20 g · Carbs: 92 g