Mediterranean pasta salad

Ingredients for 6 servings:

• 300 g pasta, of your choice
• 1 small zucchini
• 3 tomatoes, pickled, dried (drained)
• 10 olives, black
• 2 tbsp Thyme, grated, dried
• 100 g feta cheese
• 200 g cream cheese
• 50 ml buttermilk
• Salt
• pepper
• Oil from the dried tomatoes
• Vinegar, to taste
• olive oil
• Mint leaves for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

WITHOUT mayonnaise but wonderfully creamy

Cook the pasta al dente, drain, mix in a generous splash of olive oil, and let cool slightly. Wash the zucchini, quarter it, remove the core, and dice it. Dice the tomatoes. Pit the olives if necessary, halve them, and mix them with the zucchini and tomatoes into the pasta. Let cool completely. Crumble the feta and blend with the cream cheese and buttermilk using a hand blender until smooth, adding a little more buttermilk if desired. Season to taste. Stir the dressing into the salad. Let it sit for a few hours. Season to taste and add a little more buttermilk if necessary, once the pasta has absorbed the dressing. Garnish with the mint leaves.