Light pasta salad with sour cream dressing

Ingredients for 4 servings:

• 300 g pasta, e.g. farfalle
• 1 medium-sized bell pepper(s), approx. 120 g
• 1 m.-sized onion(s)
• 150 g peas, frozen
• 1 small can of corn, approx. 150 g
• 5 gherkins, approx. 65 g
• 100 g sour cream
• 2 tsp mustard
• 1 tsp raw cane sugar
• 1 tbsp balsamic vinegar, lighter
• 3 tbsp cucumber water
• 1 tbsp vegetable broth
• 100 ml water, hot, from the noodles
• n. B. Pfeffer
• n. B. Paprika powder, sweet
• e.g. chili powder
• ½ tsp salt, for the pasta

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 23 minutes

vegetarian

Dice the bell peppers and onions as small as possible. Place them in a large bowl and set aside. Weigh the peas and add them. Dice the gherkins as finely as possible and place them in a small bowl. Drain the corn, rinse and drain, then add them to the small bowl. Boil the pasta water until it boils, add a little salt, add the pasta to the boiling water and cook for about 8 minutes until al dente. Remove about 100 ml of the pasta water. Drain the remaining water and let the pasta drain in a colander. Add the pasta water to the bowl with the bell peppers, onion and frozen peas. Then add the vegetable stock and stir. Cook the onion and bell peppers briefly in the hot water while the peas thaw. For the dressing, add the sour cream, mustard, pickle water, sugar, pepper, paprika powder and chili powder (or other spices if desired) and mix to combine. Now add the gherkins and corn to the large bowl and mix. Season the sauce to taste and adjust the seasoning if necessary. Add the pasta to the vegetables and toss everything well with the dressing. Then let the pasta salad rest for 2 hours to allow everything to marinate. Approx. 418 kcal per serving.