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Pasta – Vegetables – Salad

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Ingredients for 2 servings:

  • 100 g pasta (bow-shaped pasta)
  • Salt
  • 2 spring onions
  • 100 g peas
  • 2 tomatoes
  • 150 g corn
  • 1 chili pepper(s)
  • 1 tbsp vinegar (white wine vinegar)
  • pepper
  • Sugar
  • 3 tbsp oil
  • 80 g yogurt, whole milk

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water until al dente. Trim, wash, and slice the spring onions. Add the onion rings and peas to the pasta 3 minutes before the end of the cooking time, drain, and set aside to drain. Wash the tomatoes, cut them into sixths, and mix them with the pasta and all the vegetables. Mix the chili cubes with the vinegar, salt, pepper, a pinch of sugar, and oil. Then add the yogurt. Mix the sauce with the salad ingredients.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pasta – Vegetables – Salad

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