Spicy Vegetable Noodle Salad

For the vegetable pasta salad, cook farfalle in salted water until al dente, pour into a colander, rinse with cold water and drain well.

While pasta is cooking, lightly sauté tender mixture with onion and garlic in butter, add salt and pepper, cover and sauté for 4 – 5 minutes. Remove vegetables from heat and let cool.

Clean the soybean sprouts, wash and drain well. Remove thick stems from arugula leaves, coarsely chop leaves if necessary.

For the marinade, salt and pepper the sour milk, mix well with the Italian herbs, lemon juice and olive oil. Put the vegetables, pasta, soybean sprouts and arugula in a bowl, mix well with the marinade and let rest for about 15 minutes.

Preparation Tip:

After marinating salad additionally drizzle with olive oil and sprinkle with Iglo Italian herbs. In addition, you can refine the dressed vegetable pasta salad with coarsely grated Parmesan.

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