Pasta vegetable salad

Ingredients for 2 servings:

• 200 g penne or spirelli
• ½ cucumber(s)
• 1 carrot(s)
• 1 small can of kidney beans
• 1 small can of corn
• 8 cherry tomatoes
• ½ bunch mint
• 4 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1 tsp honey
• 1 tbsp ginger, freshly grated
• 2 tbsp parsley
• 1 tbsp curry powder
• ½ tsp nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

perfect for hot summer days

Cook the pasta in salted water according to the package instructions. Rinse with cold water and drain. Peel, deseed, quarter, and finely slice the cucumber. Peel the carrot and slice it into thin strips. I use a julienne peeler for this. Rinse and drain the kidney beans and corn. Finely chop the parsley and mint. Once everything is thoroughly drained, add all the vegetables, mint, parsley, and pasta to a bowl and mix well. Transfer the remaining ingredients to a separate bowl and mix well. Then fold the mixture into the vegetables and pasta.