John Myers
Ingredients for 2 servings:
- 100 g pasta (ditaloni)
- 200 g broccoli
- 1 bell pepper(s), yellow
- 12 cocktail tomatoes or date tomatoes
- 3 tbsp salad cream with garlic, vegan (e.g. Byodo Organic Aioli Salad Cream)
- herbal salt
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes
vegetarian
Wash and trim the broccoli, and divide it into bite-sized florets. Peel the stems and also cut them into bite-sized pieces. Wash the bell peppers, remove the seeds, and cut them into small pieces. Wash the tomatoes and cut them into pieces or slices. Bring a little salted water to a boil in a shallow pan. Add the pasta, which should just be covered with water, and then add the broccoli pieces. Simmer gently until the pasta is tender (see package instructions). About 5 minutes before the end of the cooking time, add the bell pepper pieces to the pan. Make sure the water doesn’t evaporate completely; add a little more boiling water if necessary. Leave the lid off the pan and let the pasta and vegetable mixture cool slightly. Then, toss together with the aioli salad cream and the tomatoes in a salad bowl. The salad should now sit at room temperature for about an hour. Mix gently again and season with salt and other spices to taste. If you prefer raw bell peppers, you can of course add them to the salad as is. For non-vegans, you can mix in a hard-boiled egg cut into small pieces.
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