Janko's Allsorts

Ingredients for 8 servings:

• 300g spaghetti
• salt water
• 1 zucchini
• 150 g olives, black
• 200 g tomatoes, dried
• 5 stalks of spring onions
• 1 avocado(s)
• 4 eggs, hard-boiled
• 2 bell peppers, red
• 200 g feta cheese
• 100g mozzarella
• 75 g arugula
• basil, fresh
• oregano
• 1 tbsp pesto
• 1 shot of balsamic vinegar
• 1 tbsp honey
• 1 tbsp mustard, medium hot or hotter
• 1 clove(s) garlic
• 2 tbsp olive oil or walnut oil
• salt and pepper
• e.g. Parmesan, sliced
• 50 g pumpkin seeds
• 50 g pine nuts

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes

Italian pasta salad with olives, arugula, zucchini, feta, dried tomatoes…

Cook the spaghetti in salted water, drain, and let cool. Chop the remaining ingredients into small pieces and place them in a large bowl. Just make sure (especially in very warm temperatures) that you add the eggs and feta cheese last and mix gently. Then, toss the cooled spaghetti (or any other type of pasta, of course) with the remaining ingredients and refrigerate overnight. Just before serving, make a dressing from the remaining ingredients and toss the salad with it, seasoning with salt and pepper. Finally, garnish with the pumpkin and pine nuts and grate some Parmesan cheese over the top.