Pasta and vegetable salad with fresh herbs

Ingredients for 4 servings:

• 200 g pasta
• 1 small can of corn (or 1 small jar)
• 150 g peas (frozen pearl peas)
• 130 g tomatoes, peeled and pitted
• ½ cucumber(s)
• ½ bunch of spring onions, or 1 bunch of chives
• 1 bunch of dill
• 1 garlic clove(s), pressed
• 4 tbsp white wine vinegar or balsamic vinegar
• ⅛ liter oil, neutral (e.g. sunflower oil)
• 1 ½ tsp chili paste, or sambal oelek
• some sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

light fresh salad ideal for barbecues, as it does not contain mayonnaise

Cook the pasta in salted water until almost tender; it should still have a bit of a bite, and drain. Microwave the peas until al dente, then drain. Drain the corn. Chop the peeled and deseeded tomatoes into small pieces, but not too small. Grate the cucumber into a bowl using a cucumber slicer. Peel the spring onion and slice diagonally; alternatively, chop the chives into small rings. Wash and finely chop the dill. Make a salad dressing by combining oil, vinegar, chili paste, a little sugar, and the crushed garlic clove. Mix with the other ingredients, season with salt and pepper to taste, and let it sit for at least 15 minutes. This salad is ideal for barbecues, as it’s refreshing and doesn’t require mayonnaise, especially in hot weather! Tip: You can also enhance the salad with 130g of diced cooked ham.