Autumn Pasta Salad
Prep: 20min
|
Servings: 4
|
Cook: 10min
Autumn pasta salad is a recipe with fresh ingredients from the pasta salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- Salz
- 400 g conchiglie
- 2 unbehandelte Orangen
- 300 g Rote Bete (vakuumverpackt)
- 60 g Walnusskerne
- 2 EL Sonnenblumenöl
- 2 EL Walnussöl
- 3 EL Weißweinessig
- 0.5 TL Chiliflocken
- Pfeffer (aus der Mühle)
- 1 EL Estragonblätter (in Streifen geschnitten)
Instructions
-
1.
Bring a pot of plenty water to boil, salt it and cook the pasta al dente. Then drain, rinse with cold water and let it dry.
-
2.
Wash oranges hot, grate them dry, filet one orange, zest the other, halve and juice it. Cut the beetroot into bite-sized pieces. Combine with pasta, orange fillets and nuts in a bowl. Whisk together oils, vinegar, 3 EL orange juice, zest, salt, chili and pepper to make a dressing. Pour over salad ingredients and gently mix. Garnish with tarragon.
