Sweet and spicy noodle salad

Ingredients for 2 servings:

• 160 g penne, mini
• 400 g broccoli, small florets, fresh or frozen
• 4 spring onions
• 700 g pineapple, pieces (fresh or canned without sugar)
• 4 tbsp corn
• 100 ml vegetable stock
• 3 tsp apricot jam
• 4 tbsp balsamic vinegar, white
• 1 tsp sambal oelek
• Salt
• 2 garlic cloves

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

low-fat, quick to prepare, suitable for WW

Cook the pasta in boiling salted water until al dente and then rinse. Cook the broccoli florets in boiling salted water until al dente, or prepare frozen broccoli according to the instructions. Slice the spring onions into rings, drain the pineapple chunks, and toss everything with the broccoli, corn, and noodles. Mix together the broth, jam, vinegar, and sambal oelek and season with salt. Finely dice the garlic, stir in, and toss with the salad ingredients. Let the salad marinate for 30 minutes. If you like it spicier, you can add a little chili powder. I usually make the salad the night before and then take it to the office. It tastes different than the usual pasta salad with mayo.