John Myers
Ingredients for 5 servings:
- 500g penne
- salt water
- 125 g cherry tomatoes
- 1 small jar of green olives
- 2 bell peppers
- 1 small can of corn
- 125 g arugula
- 100 g walnuts, peeled
- 1 tbsp peanut butter
- 3 tbsp tomato paste
- 100 ml cream (soy cream)
- ½ lemon(s)
- salt and pepper
- Fresh herbs of your choice
- 1 clove(s) garlic
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
light, spicy pasta salad, without animal products, ideal as a cold starter or as a side dish for barbecue
Cook the pasta in salted water until al dente. Wash the bell peppers and dice. Drain the olives and slice half of them into rings. Candied walnuts in a pan with a little sugar and no oil. For the dressing, blend the candied walnuts, the remaining half of the olives, the soy cream, tomato paste, peanut butter, and lemon juice with an immersion blender. If the dressing isn’t runny enough, dilute with more soy cream or oil. Season to taste and add all ingredients to the pasta. Let the salad stand for at least 1 hour.
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