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🍝 Pasta Salad with Pumpkin Seed Dressing

380 kcal · 30 min · 4 servings

Ingredients

• 300 g wheel-shaped pasta
• salt
• 1 small can corn
• 2 red bell peppers
• celery stalks
• 2 hard-boiled eggs
• 2 tbsp pumpkin seeds
• 1 bunch chives
• 1 bunch chervil
• 4 tbsp white wine vinegar
• salt
• pepper
• 1 pinch sugar
• 3 tbsp pumpkin seed oil
• 3 tbsp neutral vegetable oil

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the pasta in it until al dente (firm to the bite).
3. 3. Drain the pasta.
4. 4. Rinse the pasta briefly with cold water to prevent sticking.
5. 5. Drain the corn in a sieve.
6. 6. Cut the bell peppers into quarters.
7. 7. Remove the white seeds and the inside of the peppers.
8. 8. Rinse the pepper pieces.
9. 9. Chop the peppers into small pieces.
10. 10. Clean and wash the celery.
11. 11. Slice the celery into thin rounds.
12. 12. Cut the boiled eggs into eighths.
13. 13. Place all prepared ingredients in a large bowl.
14. 14. Halve the pumpkin seeds.
15. 15. Rinse the herbs.
16. 16. Shake the herbs dry.
17. 17. Chop the herbs finely.
18. 18. Whisk vinegar, salt, pepper, and sugar together.
19. 19. Beat in the oil into the spice mixture.
20. 20. Add the herbs and pumpkin seeds.
21. 21. Pour the dressing over the salad.
22. 22. Mix everything well.

Nutrition per serving

• kcal: 380
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 36 g