Pasta and vegetable salad without mayonnaise

Ingredients for 6 servings:

• 150 g carrot(s), diced
• 2 large bell peppers, red and yellow, diced
• 1 clove(s) garlic, finely diced
• 1 onion(s), finely diced
• 150 g peas, green, frozen
• 500 g penne or spirelli, colored
• 250 g cooked ham (poultry cooked ham)
• 2 large beef tomatoes, filleted (gross weight per fruit approx. 150 – 180 g)
• 50 g shallots, crisp and spicy, halved
• 100 g gherkins, finely diced
• Fat for frying
• 8 tbsp walnut oil, alternatively olive oil
• 5 tbsp cucumber juice
• 2 tbsp honey, spicy
• 1 tbsp mild paprika paste
• 3 tbsp mustard, medium hot
• 3 tbsp mustard, sweet, Bavarian
• 1 tsp, levelled white pepper, finely ground
• n. B. Salt
• ½ bunch dill, finely chopped
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

a fresh and easily digestible salad

Sauté the finely diced vegetables with the diced onion and garlic in a greased pan, stirring frequently. When everything starts to brown, stir in the peas and immediately reduce the heat. Cover and simmer the vegetables for about 10 minutes over low heat. Meanwhile, cook the pasta in boiling salted water according to the package instructions. Combine all the dressing ingredients in a blender and stir until the liquid is evenly distributed. Fold in the dill and parsley. Dice the cooked ham and place it in a bowl with the tomatoes, pearl onions, and gherkins. Add all the ingredients from the pan, mix, and toss to combine with the dressing. Season to taste with salt, if desired. This pasta salad can be served hot immediately, but is also delicious chilled.