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🍝 Pasta salad with Brussels sprouts, sun-dried tomatoes and cress

460 kcal · 30 min · 4 servings

Ingredients

• 300 g Orecchiette pasta
• Salt
• 600 g Brussels sprouts
• 2 tbsp Pine nuts
• 20 g sun-dried tomatoes (preserved in oil)
• 4 tbsp Olive oil
• 3 tbsp white balsamic vinegar
• 1 tbsp Lemon juice
• 1 pinch Sugar
• Salt
• Chili flakes
• 2 tbsp Cress

Instructions

1. 1. Fill a large pot with water and add plenty of salt.
2. 2. Cook the pasta in the salted water until it is al dente (still firm to the bite).
3. 3. Drain the pasta and rinse it briefly with cold water to stop the cooking process.
4. 4. Dry the pasta well and set it aside.
5. 5. Bring a new pot of salted water to a boil.
6. 6. Clean the Brussels sprouts and make a small cut at the hard stem ends.
7. 7. Cook the Brussels sprouts in the salted water for 10 to 12 minutes until they are tender-crisp.
8. 8. Drain the Brussels sprouts and rinse them briefly with cold water.
9. 9. Dry the Brussels sprouts and set them aside.
10. 10. Place the pine nuts in a dry frying pan.
11. 11. Toast the pine nuts without additional oil over medium heat until golden brown.
12. 12. Remove the pan from the heat and set the toasted pine nuts aside.
13. 13. Finely chop the sun-dried tomatoes.
14. 14. Whisk the olive oil, balsamic vinegar, lemon juice, 1 to 2 tablespoons of water, and sugar together in a small bowl.
15. 15. Season the dressing mixture with salt and chili flakes to taste.
16. 16. Add the drained pasta, Brussels sprouts, chopped tomatoes, and pine nuts to a large bowl.
17. 17. Pour the dressing over the ingredients and mix everything well together.
18. 18. Add the fresh cress and gently fold it in.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 460
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 61 g