Pasta with bell pepper and olives

Name: Pasta with bell pepper and olives
Ingredients: 2000 ml water; 1 tablespoon Maggi vegetable seasoning; 1 1/4 teaspoons salt; 300 g penne; 1 medium red bell pepper (150 g); 100 g pitted olives; 2 tablespoons olive oil; 1 tablespoon lemon juice (optional)

Pasta/Pizza - Pasta with bell pepper and olives by Floarea I. - Recipia

Pasta with bell pepper and olives is a vegan pasta salad with penne, red bell pepper and sliced olives. The penne stay firm, while the raw pepper keeps a crisp bite; a little lemon juice adds a fresh, tangy note. I like it at room temperature, with a slice of toast on the side, especially when I want the pepper to stay crunchy. Prep: 10 minutes. Cook: 10 minutes. Total time: 20 minutes. Serves: 3. About 510 kcal and 14 g protein per serving.

Ingredients

2000 ml water
1 tablespoon Maggi vegetable seasoning
1 1/4 teaspoons salt
300 g penne
1 medium red bell pepper (150 g)
100 g pitted olives
2 tablespoons olive oil
1 tablespoon lemon juice (optional)

Preparation

1. Put 2000 ml water in a pot, add the Maggi vegetable seasoning and 1 teaspoon salt. When the water boils, add the penne and cook for 8-10 minutes, until they stay firm. 2. Meanwhile, cut the pepper into strips and the olives into rounds. 3. Drain the penne well and put them in a bowl. Add the pepper, olives, 2 tablespoons olive oil and, if you like, 1 tablespoon lemon juice. Toss gently and taste; if needed, add up to 1/4 teaspoon salt.

Notes

Serve it alongside a clear vegetable soup. Choose a red pepper with firm flesh and taut skin; a wrinkled one may be soft and less crunchy. Drain the penne well, because any water left in the bowl will make the mixture watery. Maggi seasoning and olives can vary in saltiness from jar to jar, so taste the salad before adding more salt. For a different flavor, replace the 100 g black olives with 100 g green olives. Regular penne contain gluten; for a gluten-free version, use 300 g gluten-free penne and follow the cooking time on the package. Keep covered in the fridge for up to 3 days; if the oil has collected at the bottom, toss before serving.