Pasta Salad with Pumpkin Vinaigrette

Ingredients

• 300 g spiral pasta
• Salt
• 1 small can of corn
• 2 red bell peppers
• celery stalks
• 2 hard-boiled eggs
• 2 tbsp pumpkin seeds
• 1 bunch chives
• 1 bunch tarragon
• 4 tbsp white wine vinegar
• Salt
• Pepper
• a pinch sugar
• 3 tbsp pumpkin seed oil
• 3 tbsp neutral vegetable oil

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water according to package directions until al dente. Drain and rinse with cold water.

2. 2.

   Drain the corn in a sieve. Quarter the bell peppers, remove the white membranes and seeds, then wash and chop them into small pieces. Wash and slice the celery stalks. Cut the eggs into eighths.

3. 3.

   Place the prepared ingredients in a bowl. Halve the pumpkin seeds for the sauce. Rinse the herbs, shake dry and finely chop them. Whisk together vinegar with salt, pepper, and sugar, then whisk in the oil. Add the herbs and pumpkin seeds. Pour over the salad ingredients and mix well.