|150 g||Penne Noodles|
|4 tbsp||Olive Oil|
|Pepper from the mill|
|1 tbsp||Balsamic vinegar vinaigrette|
|2 tbsp||Cold water|
Noodle Salad Antipasti is a vegetarian noodle salad that serves as a main course for 2 portions. As a side dish noodle salad antipasti also goes very well with grilled meat or poultry. Cook the penne, let it cool and pour it into a bowl. Cut the vegetable onion into slices. Cut half a red and half a yellow pepper into pieces. Halve the courgettes and aubergines lengthwise and cut into slices. Clean and quarter the mushrooms. Heat olive oil in a large pan and sauté the vegetables for 10 minutes until soft. Season the antipasti with ground pepper, salt and pressed garlic. Add Balsamico Vinaigrette and deglaze with cold water. Mix antipasti with noodle salad. Pluck the basil into small pieces and sprinkle over the noodle salad shortly before serving. Noodle salad antipasti can be served lukewarm or cold as desired.