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🍝 Fresh Pasta Salad with Tomatoes and Herbs

464 kcal · 30 min · 4 servings

Ingredients

• 350 g ribbon pasta
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 4 onions
• 4 garlic cloves
• 50 g mixed herbs (chives, flat-leaf parsley, basil, thyme, dill... )
• 400 g cherry tomatoes (red and yellow)
• 1 tbsp mustard
• 4 tbsp white wine vinegar

Instructions

1. 1. Bring a large pot of water to a boil and add plenty of salt.
2. 2. Cook the ribbon pasta in it until al dente (still slightly firm to the bite).
3. 3. Drain the pasta and immediately rinse it with cold water to stop the cooking process.
4. 4. Let the pasta drain well.
5. 5. Peel the onions and cut them into coarse cubes.
6. 6. Peel the garlic cloves.
7. 7. Wash the fresh herbs thoroughly.
8. 8. Dry the herbs thoroughly (e.g., in a salad spinner).
9. 9. Pluck the leaves from the stems.
10. 10. Set aside about one tablespoon of the herbs and put them aside.
11. 11. Wash the cherry tomatoes.
12. 12. Dry the tomatoes with a kitchen towel.
13. 13. Cut the tomatoes in half or quarter them.
14. 14. Put the garlic, onion cubes, and the remaining herb portion into a blender.
15. 15. Add the olive oil, salt, mustard, vinegar, and pepper.
16. 16. Blend the ingredients into a smooth sauce.
17. 17. Mix the drained pasta with the herb vinaigrette.
18. 18. Plate the salad.
19. 19. Sprinkle the reserved herbs over the top.
20. 20. Serve the tomato pieces on the side.

Nutrition per serving

• kcal: 464
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 69 g