Noodle Vegetable Salad

Ingredients

• 500 g colorful fusilli
• 400 g Green Beans
• 1 red bell pepper
• 1 celery stalk
• 50 g black olives (pitted)
• 8 lettuce leaves (e.g., iceberg)
• 4 tbsp olive oil
• 4 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• Cayenne pepper

Instructions

1. 1.

   Cook fusilli according to package instructions in salted water until al dente. Rinse under cold water and drain.

2. 2.

   Wash, trim, and blanch green beans in salted water for about 4 minutes. Cool, drain, and halve. Trim celery, slice into rounds, and blanch for about 2 minutes as well.

3. 3.

   Wash the bell pepper, cut it in half, remove stem and seeds, then dice.

4. 4.

   Slice olives into thin rounds.

5. 5.

   Wash, trim, and pat lettuce leaves dry. Place two leaves on each plate.

6. 6.

   Combine all ingredients with olive oil, white wine vinegar, salt, cayenne pepper, and freshly ground pepper. Toss well and let the salad rest for about 15 minutes before serving.