Fruity pasta salad

A classic reinterpreted – the raspberry balsamic emphasizes the wonderfully fruity note of this delicious grilled salad!

Leicht

25 min.

Vegetarian

Print

Share

Ingredients Pasta salad ingredients

250 g Volanti, hell

30 g Pine nuts

50 g Goat's cream cheese

50 g Rocket

1 small Salad heart

2 Nectarines

Back-Öl Klassik

Dressing ingredients

4 EL Rapsöl, nativ

3 EL Himbeer Balsam

2 EL Natural yogurt

Bio-Kräutersalz

Pepper from the mill

Preparation

Cook the pasta in salted water until al dente. Wash the lettuce and spin dry.

Cut the nectarines into slices. Lightly grease a grill pan with classic baking oil and briefly fry the nectarine slices on both sides.
Toast the pine nuts in a pan without oil until golden brown.

Mix the pasta, salad, nectarines and pine nuts in a bowl.
Pour the ingredients for the dressing into a small screw-top jar and shake vigorously. Season to taste with Byodo herb salt and pepper.
Pour the dressing over the pasta salad, mix and spread the goat’s cream cheese on top.