Spring Pasta Salad

Ingredients

• 400 g fusilli
• 250 g broccoli florets
• 250 g cauliflower florets
• 400 g Cocktail tomatoes (yellow and red)
• 2 shallots
• 2 tbsp chopped fresh herbs (e.g., parsley, basil)
• Salt
• 4 tbsp olive oil
• 2 tbsp lemon juice

Instructions

1. 1.

   Cook fusilli in salted water until al dente, drain, rinse with cold water and let cool.

2. 2.

   Peel shallots, roughly dice them and blanch with cauliflower and broccoli in salted water for about 3-4 minutes. Rinse with cold water and drain.

3. 3.

   Wash tomatoes and halve them.

4. 4.

   Combine pasta and vegetables with olive oil and lemon juice, season with salt. Chill for about 30 minutes to allow flavors to meld. Taste, add herbs, and serve.