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🍝 Farmhouse Pasta Salad with Cabanossi

642 kcal · 30 min · 4 servings

Ingredients

• 300 g Rigatoni
• Salt
• 6 tbsp Olive oil
• 250 g White cabbage
• 2 red bell peppers
• 180 g Cabanossi
• 2 tbsp Mustard
• 4 tbsp Apple cider vinegar
• Pepper (from the mill)
• 2 tsp Paprika powder (mild sweet)
• 2 tbsp Chives

Instructions

1. 1. Bring a large pot of water to a boil and add one tablespoon of oil and a pinch of salt.
2. 2. Cook the pasta in it until al dente (firm to the bite).
3. 3. Drain the pasta, but keep half a cup of the cooking water in a separate container.
4. 4. Rinse the pasta immediately under cold water so they do not stick together.
5. 5. Let the pasta drain well in a colander.
6. 6. Wash the white cabbage and cut out the hard core at the bottom.
7. 7. Cut the cabbage into thin strips.
8. 8. Put the cabbage into boiling, salted water for 4 to 5 minutes.
9. 9. Drain the cabbage and rinse it briefly with cold water to stop the cooking process.
10. 10. Let the cabbage drain well as well.
11. 11. Wash the bell pepper and cut it in half lengthwise.
12. 12. Remove the stem and the white inner membranes from the bell pepper.
13. 13. Dice the bell pepper into small pieces.
14. 14. Slice the Cabanossi sausage into thin slices.
15. 15. Put the Cabanossi and the prepared cabbage into a large bowl.
16. 16. Whisk the remaining oil with mustard and vinegar in a small bowl.
17. 17. Stir the half cup of pasta cooking water into the dressing mixture.
18. 18. Season the dressing with salt, pepper, and paprika powder.
19. 19. Pour the dressing over the cabbage and the sausage.
20. 20. Gently fold the drained pasta into the salad.
21. 21. Let the salad rest briefly before serving.
22. 22. Sprinkle the finished salad with fresh chives.

Nutrition per serving

• kcal: 642
• Protein: 19 g · Fett/Fat: 36 g · Carbs: 59 g