A Filling Salad

Nomad was supposed to have band rehearsal today and I planned to make macaroni salad for dinner so I could eat it earlier and he could eat when he comes home. But one of his band members was sick and the rehearsal was cancelled. I made the macaroni salad anyway.

Macaroni Salad

350g rye macaroni (or regular macaroni)
1 tbsp olive oil
200g frozen peas
4-5 dl mung bean sprouts
1 big bell pepper
2 small onions
6 sun dried tomatoes
2 pickles
fresh basil leaves for garnishing (optional)

Dressing:
5 tbsp olive oil
4 tbsp balsamic vinegar
salt and pepper
scant 1 tsp basil

Cook the macaroni according the instructions on the package. Rinse, put in a bowl with frozen peas and 1 tbsp oil. Cut the onions in thin half moons, cube the bell pepper and pickles and cut sun dried tomatoes in strips. When macaroni is cooled and peas are thawed, add rest of the salad ingredients. Mix the dressing ingredients together, pour on the salad and mix. Let sit in fridge at least 20-30 minutes before serving.