Shell pasta salad with steamed vegetables and sausage dumplings

Ingredients for 4 servings:

• 300 g shell pasta
• salt water
• 100 g peas, shelled, fresh or frozen
• 2 onions
• 9 tbsp olive oil
• 1 tbsp sugar
• 100 ml vegetable stock
• 100 ml Balsamic vinegar Bianco
• some salt and pepper, black from the mill
• 2 stalks of parsley, flat
• 2 sausages, fine, raw, approx. 100 g each
• 1 zucchini
• 1 red bell pepper(s)
• 1 eggplant(s)
• 200 g mushrooms, brown

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Even without sausage dumplings as a side dish for a barbecue

Cook the pasta shells in plenty of boiling, lightly salted water until al dente. About 3 minutes before the end of the cooking time, add the peas and cook with them. Peel and dice the onions, then sauté in 5 tablespoons of heated olive oil. Then add the sugar and caramelize. Then deglaze with the vegetable stock and vinegar, bring to a boil, simmer for about 4 minutes, and season with a little salt and a few grinds of freshly ground black pepper. Drain the pasta shells and peas, toss in a bowl with the vinaigrette, and let stand for about 30 minutes. Meanwhile, rinse the parsley, shake dry, and chop the leaves. Heat 2 tablespoons of olive oil in a pan and press the sausage meat, leaving the skins, into small dumplings and fry for about 3 minutes. Then add the chopped parsley and toss the dumplings in it. Remove and let cool. Clean, rinse, and slice the zucchini. Halve, clean, rinse, and dice the bell pepper. Clean, rinse, halve lengthwise, and slice the eggplant. Clean and halve the mushrooms. Heat 2 tablespoons of olive oil in a large pan, sauté the prepared vegetables, and season with a little salt and a few grinds of freshly ground black pepper. Then remove and let cool. Stir the vegetables and sausage meatballs into the pasta salad and let the salad rest for another 30 minutes.