Mediterranean Salad with Red Lentils Pasta
Ingredients
4 Servings
- 250 g ALB-GOLD Red Lentil Pasta
- 30 g pine nuts
- 350 g tomatoes
- 80 g olives, stoned
- 1 bunch rocket (ca. 30 g)
- ½ bunch basilic
- 1 tsp oregano, rubbed
- 4 tbsp. balsamic vinegar
- 6 tbsp. olive oil
- 2 tsp. maple sirup
- Salt, pepper
- 100 g Parma ham
Preparation
- Roast the pine nuts without oil and put aside. Wash and cube tomatoes. Cut Olives into rings.
- Sort rocket, wash and spin dry. Wash basil, shake dry, pluck leaves and chop coarsely.
- Meanwhile, cook the pasta according to packet instructions in boiling water with some salt until al dente. Drain the pasta, reserving 3 tablespoons of pasta cooking water. Mix with remaining ingredients (except pine nuts and ham) and season with salt and pepper.
- Serve the salad warm or cold with pine nuts and ham.
HINT
Vegetarians substitute feta cheese for the Parma ham.
