John Myers
Ingredients for 1 servings:
- 50 g pasta
- ½ pepper, red
- ½ bell pepper(s), red
- 150 g organic cucumber(s)
- 5 g basil
- 1 tbsp walnut oil
- ½ lime(s), the juice
- herbal salt
- Pepper, mixed, from the mill
Instructions
Working time approx. 40 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes
A single salad, vegetarian, vegan
Cook the pasta in salted water according to the instructions, drain in a sieve, rinse with cold water, and let drain. Mix the dressing. Deseed half the bell pepper, remove the cores, and finely dice the flesh. Stir the diced peppers into the dressing, fold in the pasta, and let stand for about 15 minutes. Halve the cucumber, scoop out the seeds with a spoon, and thinly slice the remaining cucumber. Deseed half the bell pepper and remove the cores. Cut the flesh into pieces or strips and mix with the cucumber slices into the pasta. Season with salt and pepper and fold in the finely sliced basil. Arrange the salad in a bowl, garnish, and serve. Approx. 210 kcal per serving.
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