John Myers
Ingredients for 6 servings:
- 400 g pasta (e.g. Spirelli, Farfalle)
- 3 bell peppers (2 red, 1 yellow)
- 250 g cooked ham
- 2 bunch spring onions
- 150 g mild-spicy Appenzeller
- some tomatoes, dried in oil, approx. 4 – 6 pieces
- 150 ml olive oil, mild
- 50 ml vinegar, light, mild, e.g. champagne balsamic vinegar
- 1 tbsp, levelled honey
- 1 tbsp mustard, medium hot
- 1 tsp, leveled salt
- some black pepper, freshly ground
- 1 garlic clove(s)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
summery fresh pasta salad without mayo
Cook the pasta according to the package instructions, drain, and rinse well if necessary. Wash, trim, and dice the bell peppers. Wash, trim, and finely slice the spring onions. Cut the cooked ham and cheese into small cubes. Drain the dried and pickled tomatoes and chop them into small pieces. Finely chop the garlic and toss vigorously with olive oil, vinegar, honey, mustard, salt, and pepper. Add all ingredients, mix well, and let stand for at least 1-2 hours. If desired, or depending on what’s in your fridge, you can also add some thinly sliced radishes or sliced cucumber.
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