Spaghetti salad with pesto and feta cheese

Ingredients for 2 servings:

• 250 g spaghetti, cooked
• 1 small zucchini
• 1 medium-sized red bell pepper(s)
• 10 olives (garlic olives), black
• 100 g sheep’s cheese
• ½ jar pesto
• 1 tbsp lemon juice
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

without tomatoes

I used spaghetti that was left over from the day before. If you don’t have that, cook a corresponding amount of spaghetti al dente. Either break it into pieces before cooking or cut it into short pieces after cooking. Wash the zucchini and cut it into approx. 5 mm cubes. Wash the bell pepper, remove the membranes and also cut it into 5 mm cubes. Lightly fry both in a little oil. Halve the olives and dice the feta cheese, zucchini and bell pepper. Combine all the previous ingredients in a bowl and stir in the pesto and lemon juice. If you don’t like it too acidic, use only 1 tablespoon of lemon juice. Finally, season the salad with salt and pepper to taste.