Colorful Pasta Salad with Peas, Tomatoes and Salami
Prep: 15min
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Servings: 4
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Cook: 20min
A colorful pasta salad with peas, tomatoes and salami made with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
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Ingredients
- 500 g Riccioli
- Salz
- 4 reife Tomaten
- 250 g frische Erbsen
- 300 g salami
- 4 EL Olivenöl
- 2 EL weißer Balsamessig
- 1 EL gehackte Petersilie
- 1 EL gehackter Schnittlauch
- Pfeffer (aus der Mühle)
Instructions
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1.
Cook the pasta in boiling salted water for 15‑20 minutes al dente. Wash the tomatoes, quarter them, remove the stem ends and cut into strips. Rinse the peas, blanch in boiling salted water for 3‑4 minutes, cool under cold running water and drain well. Cut the salami into bite‑sized pieces.
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2.
For the vinaigrette mix oil with vinegar and chopped herbs, season with salt and pepper. Combine cooked pasta with vegetables, salami and vinaigrette, divide into bowls and serve.
