Name: Summery Noodle Salad with Fresh Herbs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 Portionen
Ingredients: 300 g Noodles (e.g. Penne or Farfalle); 400 g Salt; 1 piece red Onion; 200 g Cherry tomatoes; 150 g Arugula; 20 g Basil (fresh); 100 g Olives without pit (green or black); 5 tbsp Olive oil; 3 tbsp Balsamic Vinegar (light); 1 tsp Mustard (medium hot); 1 tsp Maple syrup; 400 g Beans (canned)

Cook Time

45 min

Servings

Difficulty

Easy

Prep Time

25 Min

This Thermomix® recipe for Summery Noodle Salad with Fresh Herbs is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This vegan noodle salad is an absolute highlight for any barbecue party or a light lunch on warm days. The combination of al dente cooked noodles, crunchy cherry tomatoes, fresh arugula and aromatic basil makes it a taste experience. The green or black olives provide a Mediterranean note, while the dressing of olive oil, balsamic vinegar and maple syrup gives a slight sweetness. I like to prepare this salad the day before so that it can soak through properly. A splash of noodle cooking water makes it particularly juicy. Simply delicious!

Ingredients (12 ingredients)

Preparation (5 steps)

Chop Onion

Thermomix® Setting

3 sec/Speed 5

Peel 1 red onion, quarter it and put it in the mixing bowl. Chop 3 sec./level 5.

Cook Noodles

Thermomix® Setting

12 min/212°F/Speed 1 100

Add 300 g noodles (e.g. penne or farfalle), 400 g salt and 1 liter of water to the mixing bowl and cook for 12 min./100°C/level 1 without a measuring cup. The cooking time may vary depending on the type of pasta. Then pour into a sieve, rinse and let cool. Collect some of the noodle cooking water.

720

Prepare Dressing

Thermomix® Setting

20 sec/Speed 3

Add 5 tbsp olive oil, 3 tbsp balsamic vinegar (light), 1 tsp mustard (medium hot) and 1 tsp maple syrup to the mixing bowl and stir for 20 sec./level 3.

Mix Salad

Put cooled noodles, 400 g beans (from the can, drained and rinsed), the chopped onion, 200 g halved or quartered cherry tomatoes and 100 g olive rings into a large bowl. Pour the dressing from the mixing bowl over it and mix everything well.

Add herbs

Carefully fold 150 g of coarsely torn arugula and 20 g of chopped basil into the salad. If necessary, add some of the collected noodle cooking water to make the salad juicier. Season with salt and pepper.