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🍝 Fresh Pasta Salad with Peppers and Tomatoes

320 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Balsamic vinegar, light 2 tbsp
• Olive oil 6 tbsp
• Pepper, black ground pinch
• Vine tomatoes 6 pcs
• Pepper, yellow 2 pcs
• Spring onions 1 bunch
• Penne Rigate 500 g
• Garlic cloves 1 pcs
• Basil, fresh 50 g
• Parsley, fresh 50 g
• Arugula 80 g

Instructions

1. 1. Heat a large pot with about 4 liters of salted water and bring it to a boil.
2. 2. Mix vinegar, oil, salt, and pepper together in a separate bowl to create a dressing.
3. 3. Rinse the tomatoes under running water.
4. 4. Remove the green stem and seeds from the tomatoes.
5. 5. Dice the tomatoes into small cubes.
6. 6. Wash the bell peppers thoroughly.
7. 7. Remove the stem and seeds from the bell peppers.
8. 8. Dice the bell peppers into fine cubes.
9. 9. Clean the spring onions and dry them.
10. 10. Trim the roots off the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Add the pasta to the boiling water.
13. 13. Cook the pasta for about 10 minutes until al dente (firm to the bite).
14. 14. Drain the pasta in a colander.
15. 15. Let the pasta drip dry for a short moment.
16. 16. Peel the garlic.
17. 17. Finely chop the garlic.
18. 18. Wash the herbs.
19. 19. Shake the herbs dry.
20. 20. Pluck the leaves from the herb stems.
21. 21. Finely chop the herbs.
22. 22. Add the chopped garlic and herbs to the bowl with the dressing.
23. 23. Add the prepared vegetables to the bowl.
24. 24. Mix the vegetables and herbs thoroughly with the dressing.
25. 25. Rinse the arugula.
26. 26. Spin the arugula dry.
27. 27. Add the drained pasta to the bowl.
28. 28. Add the arugula to the bowl.
29. 29. Mix all ingredients well together.
30. 30. Season the salad with salt and pepper if necessary.
31. 31. Plate the salad.

Nutrition per serving

• kcal: 320
• Protein: 8 g · Fett/Fat: 18 g · Carbs: 35 g