- of small pasta - 450 Grams
- salt - To taste
- red onions - 1/4 Pieces
- red wine vinegar - 1 st. a spoon
- bean pods - 120 Grams
- green peas - 1 cup
- a bank of white beans - 1 piece (450 g)
- red bell pepper - 1 piece (dressing)
- olive oil - 2 items. spoons (dressing)
- red wine vinegar - 2 Art. spoons (dressing)
- salt - 1/2 teaspoons (dressing)
- Freshly ground black pepper - To taste (dressing)
1. Very finely chop the red onions. Cut green beans diagonally. Drain the liquid from the white beans and rinse it under cold water. Bring the water in a large saucepan to a boil, add the pasta and 1 tablespoon of salt. Cook according to the instructions on the packaging. 1 minute before the end of cooking time, add green peas. Throw the pasta and peas in a colander, drain the water. 2. Bake the Bulgarian pepper on a grill or in the oven until dark spots appear on the peel. To prepare the dressing, mix all the ingredients in a blender or food processor to a homogeneous consistency. Add more salt, pepper or red wine vinegar if desired. You will get about 3/4 - 1 glass refueling. 3. Mix the crushed red onions, red wine vinegar and a pinch of salt in a large bowl. Set aside for 10 minutes. When the pasta has cooled, add the remaining ingredients and dressing. 4. Stir well the salad. Add more salt if necessary and immediately serve.
Servings: 4