Vegetable Pasta Salad

Ingredients

• 400 g shell macaroni
• Salad salt
• 300 g broccoli
• 150 g peas (frozen)
• 200 g Sugar snap peas
• 300 g cocktail tomatoes
• 0.5 handful basil
• 2 parsley sprigs
• 2 tbsp white balsamic vinegar
• pepper (ground)
• 1 tbsp Lemon Juice
• 1 tsp mustard (medium hot)
• 4 tbsp olive oil
• 1 Garlic clove
• 50 g Parmesan

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Drain, rinse with cold water and let drain.

2. 2.

   Break broccoli into florets and blanch in a pot of boiling salted water with peas for about 5 minutes. Trim ends from sugar snap peas, cut diagonally in half, then cook with remaining vegetables for about 3 more minutes. Pour everything through a sieve, rinse with cold water and let drain. Wash and halve the tomatoes. Wash basil and parsley, pull leaves off stems and finely slice.

3. 3.

   Mix vinegar and lemon juice with salt, pepper, mustard and oil in a large salad bowl. Peel garlic, press it into the mixture, then stir in chopped herbs. Gently fold tomatoes, vegetables and pasta into the sauce. Serve topped with freshly grated parmesan.