Pasta salad without mayonnaise

Ingredients for 2 servings:

• 150 g pasta
• 1 bell pepper(s), red
• 3 spring onions
• 6 tomatoes, dried in oil
• 10 Kalamata olives
• 1 garlic clove(s)
• 50 ml olive oil
• 2 tbsp balsamic vinegar, lighter
• ½ tsp honey
• 1 tsp mustard
• ½ tsp salt
• Pepper, from the mill
• 1 tsp vegetable stock powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Cook the pasta in salted water until al dente. Peel, press, or finely chop the garlic clove, add it to a bowl with the remaining dressing ingredients, and mix well. Remove the seeds and white core of the peppers and peel the peppers. I peel the peppers with a potato peeler, as the skins contain bitter substances. Clean the spring onions and cut them into rings about 0.5 cm thick. Remove the seeds from the olives. Dice the peppers, olives, and sun-dried tomatoes. Add the vegetables to the dressing and stir well. Drain the pasta, let it cool slightly, and stir it into the salad. Let the salad rest for at least 1 hour to allow the flavors to disperse evenly. Then add more seasoning if desired.