Vegetable Pasta Salad

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Ingredients

250 g	pasta, e. g. Mini Penne Rigate
130 g	green asparagus, without wooden ends, sliced
2 clove(s)	garlic, finely chopped
2 large	green chillies, deseeded and finely sliced
130 g	spring onions, finely sliced
1 tbsp	olive oil, extra virgin
120 g	baby carrots, sliced
170 g	cherry tomatoes, halved
140 g	red capsicum, desseeded and finely sliced
250 g	sweet corn, canned, drained
	For the Dressing:
2 tbsp	balsamic vinegar
2 tbsp	olive oil, extra virgin
2 ¹/₂ tbsp	light soy sauce
2 tbsp	apple cider or white wine vinegar
some	salt
some	freshly ground black pepper
	spring onions, the green part for garnishing

Method

Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Whisk the sauce ingredients well.

Boil the pasta in salted water al dente, drain and mix with the sauce.

Fry the garlic, aspargarus and chilli in oil on low to medium heat for about 5 minutes. Stir in the spring onions and fry for another 30 seconds.

Mix all ingredients, season to taste and serve at room temperature with e.g. sausages, meat balls or cutlets.

Tip: add sliced gherkins (cornichons)