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🍝 Vegan pasta salad with tomatoes and olives

566 kcal · 30 min · 4 servings

Ingredients

• 500 g small penne
• salt
• 4 tomatoes
• 1 red onion
• 1 red chili pepper
• 1 clove of garlic
• 1 handful parsley
• 100 g black olives (pitted)
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 3 tbsp olive oil
• pepper (from the mill)

Instructions

1. 1. Boil water in a large pot with salt.
2. 2. Add the pasta to the boiling water.
3. 3. Cook the pasta al dente (firm to the bite).
4. 4. Drain the pasta in a colander.
5. 5. Rinse the pasta briefly with cold water to stop the cooking process.
6. 6. Let the pasta drain well.
7. 7. Wash the tomatoes under running water.
8. 8. Cut the tomatoes into quarters.
9. 9. Remove the hard stem base and seeds from the tomato quarters.
10. 10. Dice the remaining tomato flesh into small pieces.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Wash the chili pepper.
14. 14. Cut the chili pepper in half lengthwise.
15. 15. Remove the seeds and white pith from the chili.
16. 16. Finely chop the chili.
17. 17. Peel the garlic.
18. 18. Finely chop the garlic.
19. 19. Rinse the parsley under cold water.
20. 20. Shake the parsley dry.
21. 21. Pluck the parsley leaves from the stems.
22. 22. Finely chop the parsley leaves.
23. 23. Keep some olives whole.
24. 24. Slice the rest of the olives into rings.
25. 25. Put the lemon juice into a small bowl.
26. 26. Add the balsamic vinegar.
27. 27. Add the oil.
28. 28. Season the dressing with salt and pepper.
29. 29. Whisk the dressing ingredients well together.
30. 30. Add all prepared salad ingredients to the drained pasta.
31. 31. Pour the dressing over the pasta and ingredients.
32. 32. Gently toss everything until evenly coated.
33. 33. Taste the salad and adjust seasoning with salt and pepper.
34. 34. Place the salad in the refrigerator for about 30 minutes.
35. 35. Let the flavors infuse in the salad.
36. 36. Serve the salad cold.

Nutrition per serving

• kcal: 566
• Protein: 17 g · Fett/Fat: 13 g · Carbs: 93 g