Pasta Vegetable Salad

Ingredients

• 100 g whole‑grain pasta
• Salt
• 200 g small cucumber (0.5 small cucumbers)
• 1 yellow bell pepper
• 175 g cherry tomatoes
• 2 Spring Onions
• 1 small garlic clove
• 2 sprigs Basil
• 50 ml tomato juice
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• Pepper
• 200 g red snapper fillet (4 fillets)

Instructions

1. 1.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente, then drain and set aside.

2. 2.

   Meanwhile wash the cucumber, halve it. Peel one half, cut lengthwise and remove the seeds with a teaspoon. Dice the cucumber into very fine cubes.

3. 3.

   Quarter the bell pepper, deseed, wash and dice finely.

4. 4.

   Wash and halve the cherry tomatoes.

5. 5.

   Trim the spring onions, wash them and slice the white and light green parts thinly. Mix the cucumber, pepper, tomatoes and spring onions with the pasta in a bowl.

6. 6.

   Peel the garlic clove and mince finely. Wash the basil, shake dry, pick off the leaves and roughly chop.

7. 7.

   Whisk together the garlic, basil, tomato juice, 3 tbsp oil, vinegar, salt and pepper to make the dressing.

8. 8.

   Toss the salad sauce with the vegetables and pasta and let it marinate for 15 minutes.

9. 9.

   Heat the remaining olive oil in a pan and season the snapper fillets with salt and pepper.

10. 10.

    Pan‑fry the fish fillets in hot oil for 2 minutes on each side. Remove and serve with the salad.