Mediterranean pasta salad

Wonderfully spicy with peppers and pesto calabrese, this delicious pasta salad with rigatoni tastes wonderfully like Italian cuisine.

Mittel

20 min.

Vegan

Ingredients

400 g Rigatoni, hell

170 g Dried tomatoes in oil

170 g Grilled peppers in oil

250 g Cocktail tomatoes

50 g Rocket

50 g Pine nuts

50 g Pepperoni, in oil

2 EL Pesto Calabrese

2 EL Tomaten-Paprika Mark Doppelfrucht

2 EL Olivenöl nativ extra, aus Italien

2 EL Condimento Bianco

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Pepper

Preparation

Cook the pasta according to the packet instructions. Finely chop the dried tomatoes, peppers and chillies. Halve the cocktail tomatoes and wash the rocket.

Drain the al dente pasta and leave to cool. Meanwhile, toast the pine nuts in a pan without oil. Mix the pesto and tomato purée with the pasta in a large bowl. Add the dried tomatoes, peppers, chili peppers and fresh tomatoes. Pour over the olive oil and vinegar and mix well.

To serve, fold in the rocket and pine nuts. Season the pasta salad again with salt and pepper to taste.

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