Ok, I guess it’s technically not quite summertime yet, and it sure doesn’t feel like it, but today I really felt for a fresh, light, quick pasta salad with minimalistic ingredients.
So I went for this easy pasta salad with fresh vegetables, pasta and tasty walnuts for a delicious, stomach pleasing “summer” dish.
Ingredients & directions
250 gr farfalle pasta
1 red paprika
1 avocado (make sure it’s ripe!)
125 gr canned corn
handful arugula (rucola) leaves
1 clove garlic
200 gr creme fraiche
extra virgin olive oil or vinegar, to taste
Cook pasta according to package directions, in a saucepan of boiling, salted water. Drain, and rinse with cold water until completely cool.
While the pasta is cooling down, put the chopped paprika, canned corn, avocado, arugula leaves and the garlic into a bowl and sprinkle the extra virgin olive oil over them (adjust seasonings to your taste; some like their salad more acidic (i.e. more vinegar), while others prefer less of a bite (more olive oil/less vinegar).
Combine the cooked pasta with the vegetables and add the creme fraiche, walnuts and cherry tomatoes in a large serving bowl. Stir gently, then serve and eat!