Spicy pasta salad with crispy vegetables
Pasta salad from riso with garden peas, spicy pepperoni, raw vegetables and spinach.
Cook the pasta in water with salt according to the instructions on the package. Add the garden peas for the last 2 minutes of the cooking time.
Drain in a colander, rinse under cold running water and put in a bowl.
Meanwhile, fry the pepperoni over medium heat for 5 minutes. Change regularly. Drain on kitchen paper.
Slice the chives and mix through the cream cheese. Mix the chive cream cheese through the pasta. Season with pepper and salt.
Spoon the raw vegetables together with the spinach and fried pepperoni through the pasta salad and serve.
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