John Myers
Ingredients for 4 servings:
- 350g fusilli
- 2 pointed peppers, red
- 2 balls of mozzarella
- 1 handful of pearl onions from the jar
- 1 ½ cup(s) chili sauce, sweet and sour
- ½ cup dressing (yogurt dressing), optional
- possibly chili pepper(s) or Tabasco
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Cook the pasta according to the package instructions, drain, and place in a bowl. Halve and trim the bell peppers, then cut them into very fine strips or grate them using a food processor. Cut the mozzarella into small pieces and quarter the drained shallots. Add everything to the bowl and mix. For the dressing, mix together the chili sauce and, if desired, the yogurt dressing. Add a little chopped chili pepper or a dash of Tabasco for a spicier twist. Season to taste with salt, pepper, and a little of the juice from the pickled shallots. Let it stand for 1-2 hours. Tip if you don’t have to make it vegetarian: Supermarket salad counters often have Asian-style pickled meatballs, which are great to mix in.
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