Sunny yellow pasta salad

Ingredients for 2 servings:

• 80 g pasta
• salt water
• 1 m.-sized onion(s)
• 1 m.-sized apple
• ½ can corn, drained
• 1 medium-sized bell pepper(s), yellow
• 2 tomatoes, dried in oil
• 1 dashes lemon juice
• n. B. vinegar
• n. B. Oil (e.g. hazelnut oil)
• salt and pepper
• Fondor
• Thyme
• dill
• 1 pinch of chili flakes
• 1 tbsp sour cream
• 3 dashes liquid sweetener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Summery fresh pasta salad with peppers, corn and apple pieces, e.g. as a side dish for barbecue

Cook the pasta in salted water until al dente. Cool slightly with cold water to prevent it from “sagging,” and set aside. Chop the onion into smaller pieces. The apple and bell pepper pieces can be a bit larger. It’s best to give the apple pieces a few squeezes of lemon juice to prevent them from browning. Cut the pickled tomato slices into quarters, sixths, or eighths, as desired. Then, combine everything with the corn and pasta in a bowl. Season well (please don’t overdo it with the chili flakes!) and mix well.