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Cucumber, carrot and pepper salad with noodles

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Ingredients for 2 servings:

  • 250g fusilli
  • 1 large cucumber(s)
  • 1 large romaine lettuce
  • 1 large carrot(s)
  • 1 large bell pepper(s), red
  • 1 tbsp salad herbs, dried
  • some table vinegar
  • some sunflower oil
  • some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegan

Cook the pasta according to the instructions. Then drain. Wash and trim the vegetables and cut them into small pieces. Transfer them to a salad bowl along with the cooked pasta. Drizzle with a little vinegar and oil and season with salt and pepper. Sprinkle the dried herbs over the salad and stir in. Consume relatively quickly because of the lettuce leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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