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🍝 Colorful Pasta Salad with Farfalle

420 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Farfalle 500 g
• Pepper, red 2 pcs.
• Carrots 2 pcs.
• Salad mix 100 g
• Corn from the can 100 g
• Poultry ham 150 g
• Basil, fresh 50 g
• Parsley, fresh 30 g
• Sour cream 200 g
• Ketchup 3 tbsp
• Pepper, black ground pinch
• Pepper, sweet paprika pinch
• Olive oil 3 tbsp
• Balsamic vinegar, light 2 tbsp

Instructions

1. 1. Heat a large pot with about 5 liters of salted water.
2. 2. Bring the water to a boil.
3. 3. Add the farfalle pasta to the boiling water.
4. 4. Cook the pasta for about 13 minutes until al dente (firm to the bite).
5. 5. Drain the pasta.
6. 6. Rinse the pasta briefly with cold water to cool it down.
7. 7. Thoroughly wash the bell peppers.
8. 8. Remove the stem and seeds from the bell pepper.
9. 9. Cut the bell pepper into small cubes.
10. 10. Peel the carrots.
11. 11. Trim the ends of the carrots.
12. 12. Quarter the carrots lengthwise.
13. 13. Cut the carrots into small cubes as well.
14. 14. Wash the salad greens.
15. 15. Spin the salad dry in a salad spinner.
16. 16. Drain the corn.
17. 17. Cut the ham into strips.
18. 18. Wash the basil and parsley.
19. 19. Pat the herbs dry with a cloth.
20. 20. Pluck the leaves from the stems.
21. 21. Finely chop the herbs.
22. 22. Drain the pasta in a colander.
23. 23. Let the pasta drain well.
24. 24. Put the sour cream into the pot.
25. 25. Mix the sour cream with ketchup.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Season the mixture with paprika powder.
29. 29. Add the oil.
30. 30. Add the vinegar.
31. 31. Mix everything well.
32. 32. Arrange the salad on plates.
33. 33. Serve the salad.

Nutrition per serving

• kcal: 420
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 50 g