John Myers
Ingredients for 4 servings:
- 400 g shell pasta or gnocchini
- 300 g cherry tomatoes, mixed
- 1 onion(s)
- 1 bunch of dill
- 100 ml vegetable stock
- 1 tbsp mustard
- 10 tbsp olive oil
- 6 tbsp white wine vinegar
- some salt and pepper, black, from the mill
- some sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
also for grilling or just like that
Cook the pasta shells in salted water according to the package instructions until al dente. In the meantime, wash and halve the cherry tomatoes. Peel and halve the onion, then slice into thin rings. Wash the dill, shake dry, and chop finely. Whisk together the vegetable stock, mustard, olive oil, and white wine vinegar in a large bowl and season generously with salt, pepper, and sugar. Stir in the chopped dill. Drain the pasta in a sieve, let it drain briefly, and toss with the dressing while still warm. Fold in the tomatoes and onion rings. Allow the salad to cool, stirring occasionally, or enjoy lukewarm straight away. Serve in small glasses for a picnic.
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