Rustic Pasta Salad

Ingredients

• 300 g rigatoni
• Salt
• 6 tbsp Olive oil
• 250 g White cabbage
• 2 red bell peppers
• 180 g Cabanossi sausage
• 2 tbsp mustard
• 4 tbsp apple cider vinegar
• Pepper (freshly ground)
• 2 tsp sweet paprika powder
• 2 tbsp chives

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water with 1 tbsp oil until al dente, then drain – reserve ½ cup cooking water. Rinse the pasta under cold water and let it drain.

2. 2.

   Wash, trim, and slice the white cabbage into thin strips; blanch in boiling salted water for 4–5 minutes, then drain, rinse, and let dry. Wash, trim, halve, seed, remove all white membranes from the bell peppers, and dice finely.

3. 3.

   Slice the Cabanossi thinly. Mix it with the cabbage. Whisk together the remaining oil, mustard, and vinegar; stir in ½ cup of reserved pasta water, season with salt, pepper, and paprika, taste, then combine with the pasta and salad. Let sit briefly before serving, then sprinkle with chives.