Pasta Salad

Ingredients

• 250 g short twisted spiral pasta
• salt, freshly ground pepper
• 2 tbsp pine nuts
• 4 dried tomatoes in oil
• 2 Garlic cloves
• 6 tbsp Olive oil
• 3 tbsp balsamic vinegar
• 2 tsp coarse mustard
• 1 tbsp capers
• 250 g Broccoli
• 250 g fresh tomatoes
• 1 red bell pepper
• 1 bunch spring onions

Instructions

1. 1.

   Cook pasta in plenty of salted water according to package instructions until al dente. Toast pine nuts in a dry pan. Slice dried tomatoes into strips. Peel garlic cloves. Whisk olive oil with vinegar, mustard, salt and pepper. Add capers, pine nuts and tomatoes; squeeze in the garlic. Reserve 4-6 tbsp pasta cooking water, add it to the salad dressing and stir.

2. 2.

   Drain pasta, rinse under cold water, let drain and mix with the salad dressing.

3. 3.

   Clean, wash and cut broccoli into florets. Boil in salted water for 5-6 minutes. Drain, rinse under cold water and let drain. Score tomatoes crosswise, blanch in hot water for 1 minute, cool and peel. Dice tomatoes, removing seeds. Quarter bell pepper, clean and remove seeds. Rinse pepper and finely dice. Trim spring onions, wash and finely slice. Combine all with pasta and season again with salt and pepper.