Pasta Salad with Cabanossi

Ingredients

• 400 g whole‑grain rigatoni
• Salt
• 500 g white cabbage (0.5 head)
• 800 ml classic vegetable broth
• 4 tbsp sharp mustard
• 8 tbsp white wine vinegar
• 4 tbsp rapeseed oil
• 2 tbsp pumpkin seed oil
• 3 tsp sweet paprika powder
• Pepper
• 3 red bell peppers
• 2 bunches chives
• 250 g Cabanossi (whole sticks)

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of salted water until al dente. Drain, rinse briefly with cold water and let drain. Transfer to a bowl and cool.

2. 2.

   While the pasta cooks, wash the cabbage, quarter it and remove the core. Shred into thin strips and place in a large salad bowl. Heat vegetable broth and pour over the cabbage.

3. 3.

   Whisk mustard with vinegar, rapeseed oil, pumpkin seed oil, paprika powder and pepper. Mix into the cabbage, kneading the cabbage between your fingers as you stir.

4. 4.

   Quarter the bell peppers, remove seeds, wash and cut crosswise into very fine strips.

5. 5.

   Wash chives, shake dry and slice into small rounds.

6. 6.

   Remove skin from Cabanossi and slice thinly. Combine with peppers, chives and pasta in the cabbage mixture. Season salad with salt and pepper and serve.