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🍝 Fruity and fresh pasta salad with tomatoes

429 kcal · 30 min · 4 servings

Ingredients

• 300 g Fusilli
• 150 g mixed salad (e.g. arugula, Lollo Binaco, Lollo Rosso, sorrel, etc.)
• 1 red-skinned apple (e.g. Boskop)
• 1 tart apple (e.g. Granny Smith)
• 1 tbsp lemon juice
• 100 g red cherry tomatoes
• 100 g yellow cherry tomatoes
• 2 tbsp dark balsamic vinegar
• 0.25 tsp medium-hot mustard
• salt
• pepper (from the mill)
• 4 tbsp olive oil

Instructions

1. 1. Bring a pot of water and salt to a boil.
2. 2. Cook the pasta in it al dente (firm to the bite).
3. 3. Drain the pasta.
4. 4. Rinse the pasta immediately with cold water to stop the cooking process.
5. 5. Let the pasta drain well.
6. 6. Wash the salad vegetables under running water.
7. 7. Remove wilted or inedible leaves.
8. 8. Dry the vegetables thoroughly, for example in a salad spinner.
9. 9. Tear or cut the vegetables into bite-sized pieces.
10. 10. Wash the apples thoroughly.
11. 11. Cut the apples into quarters.
12. 12. Remove the core with a knife or a corer.
13. 13. Cut the apple flesh into small cubes.
14. 14. Mix the apple cubes immediately with the lemon juice to prevent them from browning.
15. 15. Wash the tomatoes.
16. 16. Cut the tomatoes in half.
17. 17. Whisk the vinegar with the mustard in a small bowl.
18. 18. Season the mixture with salt and pepper.
19. 19. Stir in the oil slowly while whisking constantly until a creamy emulsion forms.
20. 20. Combine the drained pasta with the prepared salad.
21. 21. Add the halved tomatoes.
22. 22. Add the apple cubes.
23. 23. Pour the dressing over the entire mixture.
24. 24. Mix everything well so that all ingredients are evenly coated.
25. 25. Plate the salad.
26. 26. Serve the salad immediately.

Nutrition per serving

• kcal: 429
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 70 g