Gabi's pasta salad

Ingredients for 4 servings:

• 500 g pasta (preferably small varieties)
• 125 g ham, diced
• 1 red bell pepper(s)
• 3 spring onions, with leek
• 1 tsp olive oil
• 3 cloves garlic
• 3 chili peppers, fresh green
• 2 tbsp Balsamic vinegar, white
• 2 tbsp white wine, dry
• 1 cup of bread(s) – spread brunch (200g)
• n. B. Sea salt, from the mill
• e.g. paprika powder

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

with a fiery brunch dressing

Bring salted water to a boil in a pot and cook the pasta according to the package instructions until al dente. Uproot and wash the spring onions. Separate them from the leek and slice them thinly. Cut the leek into fine rings. Wash the bell pepper, deseed it, and finely dice it, then add it to a bowl with the leek rings. Peel the garlic and dice it finely. Deseed the chili pepper and finely slice it. Heat the oil in a non-stick pan and sauté the spring onions, garlic, diced ham, and chili peppers. Add the brunch dressing, melt it, and deglaze with the white wine. Season to taste with a pinch of paprika, remove from the heat, and let cool. Add the cooled pasta to the bowl with the leek rings and diced bell pepper, drizzle with the balsamic vinegar, and fold in the fiery brunch dressing. Season to taste with freshly ground sea salt. Let the pasta salad sit in the fridge for about half an hour.