Pasta Salad with Vegetables

Pasta dishes are always a good idea!

Immerse tomatoes in boiling water for about 15 seconds, peel off the skin, remove the seeds and cut the tomato flesh into cubes of about 1X1 cm.

Blanch peas in a little salted water to the point – the smaller they are, the shorter the cooking time. Pour peas into a colander and drain well.

Make pasta al dente in plenty of boiling hot salted water, not neglecting to check the cooking point every now and then. Pour the pasta into a colander, rinse briefly with warm water and drain well.

Cut rolls of chives.

Stir olive oil, juice of one lemon, soup and cream to a creamy sauce and season carefully with salt, a touch of cayenne, a little white pepper from the mill and a pinch of Dijon mustard.

Mix the still warm carrots, noodles, peas and the diced tomatoes with the sauce, spread evenly on large plates and sprinkle with the chive rolls.

On a hot summer day, this leafy salad tastes delicious. But take the liberty at any time to play with the vegetables and buy what the market is offering and what you are exceptionally in the mood for. Peas and carrots, for example, can be replaced with colorful peppers that have been steamed briefly in a little olive oil. Also chanterelles (Eierschwammerln) or other mushrooms, briefly steamed, are excellent f

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