Spaghetti salad with Maggi

Ingredients for 6 servings:

• 500g spaghetti
• 1 bunch of spring onions
• 2 thick bell peppers, red and yellow
• 2 tomatoes
• 1 dash of olive oil
• n. B. Maggi
• Parsley
• chives
• basil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

delicious summer salad

Cook the spaghetti al dente in salted water according to the package instructions. In the meantime, finely dice the vegetables. When the spaghetti is done, drain well and place in a salad bowl. Chop the spaghetti into small pieces with a knife; otherwise it will be difficult to eat. You can also break it up before adding it to the pot. While the spaghetti is still quite warm, add a generous splash of olive oil and a generous splash of Maggi. Mix well and let it cool. The Maggi will now be absorbed into the pasta and turn it slightly brown. When the spaghetti has cooled, add the remaining chopped ingredients and mix well. Season to taste with herbs (a little more if you like), salt and pepper. You usually need to add a good splash of Maggi afterward. Just according to taste; we like to use a lot of Maggi in our meals. The salad should sit for at least an hour. For celebrations, I like to prepare it the day before and just add the vegetables that day; then the pasta can sit well beforehand.