Farfalle salad with tomato pesto and grilled zucchini

Ingredients for 6 servings:

• 500 g pasta (farfalle)
• 1 large bell pepper(s), orange
• 2 zucchinis
• 1 bowl of tomatoes (date tomatoes)
• 1 jar pesto (tomato pesto) or homemade
• Salt and pepper, freshly ground black
• Balsamic vinegar, bianco
• olive oil
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, cook the pasta al dente. Drain and let cool slightly. Cut the zucchini into 1 cm thick slices and grill them in a grill pan without any fat until light brown on both sides. If you don’t have a grill pan, you can of course also do this on a baking sheet. Then clean the peppers and cut them into small cubes. Wash the tomatoes and cut them lengthwise and crosswise. Mix all the vegetable ingredients with the farfalle, add pesto if desired and season with balsamic vinegar, oil, salt and pepper to taste. Wash the basil and torn into small pieces to mix in before serving. The salad is great to make ahead and goes well with ciabatta but also with grilled food. It is also delicious with grilled cheese. Tip: It is also delicious with grilled eggplant or mushrooms.