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🍝 Colorful Pasta and Vegetable Salad

528 kcal · 30 min · 4 servings

Ingredients

• 350 g egg noodles
• 1 bunch carrots
• 200 g broccoli
• 1 bunch spring onions
• 150 g cherry tomatoes
• 1 head lettuce
• 3 tbsp white wine vinegar
• 6 tbsp oil
• 1 tsp mustard
• salt
• pepper

Instructions

1. 1. Cook the pasta according to the package instructions.
2. 2. Drain the pasta and rinse it with cold water.
3. 3. Let the pasta drain well.
4. 4. Toss the pasta with one tablespoon of olive oil.
5. 5. Peel the carrots and wash them.
6. 6. Slice the carrots into thin rounds.
7. 7. Wash the broccoli and divide it into small florets.
8. 8. Bring salted water to a boil.
9. 9. Boil the carrot slices for about 8 minutes.
10. 10. Boil the broccoli for about 5 minutes.
11. 11. Remove the vegetables from the water.
12. 12. Shock the vegetables with cold water.
13. 13. Let the vegetables drain well.
14. 14. Wash the tomatoes.
15. 15. Cut the tomatoes into quarters.
16. 16. Clean the spring onions.
17. 17. Trim the ends of the spring onions.
18. 18. Slice the spring onions into thin rings.
19. 19. Mix all prepared ingredients with the pasta.
20. 20. Separate the lettuce into individual leaves.
21. 21. Wash the lettuce leaves.
22. 22. Dry the lettuce leaves thoroughly.
23. 23. Line a large bowl with the lettuce leaves.
24. 24. Whisk vinegar, oil, mustard, salt, and pepper to make a marinade.
25. 25. Drizzle the marinade over the salad.
26. 26. Toss the salad well.

Nutrition per serving

• kcal: 528
• Protein: 15 g · Fett/Fat: 17 g · Carbs: 77 g