Pasta salad with marinated vegetables

Ingredients for 3 servings:

• 2 lemons
• Olive oil, virgin
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 1 zucchini
• 1 small jar of pitted black olives
• some salt and pepper, black from the mill
• 200 g pasta (e.g. penne or spirelli)
• salt water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

simple, vegetarian, summery

Squeeze both lemons and add the juice to the salad bowl. Cut the bell peppers into 2-3 cm pieces and fry in a pan with olive oil until lightly browned. It’s best to test the consistency occasionally (no longer crunchy, but not mushy either). Then add the hot bell pepper pieces to the lemon juice. Do the same with the zucchini. Let everything simmer, stirring occasionally. Season with salt and pepper to taste, but it’s not absolutely necessary. Add more olive oil to the marinade to taste. I like it lemony. Meanwhile, cook the pasta al dente in salted water according to the package instructions, drain well, and add it to the vegetables while still hot. By this time, the vegetables should have marinated for about 15 minutes. Add the olives, whole or sliced. Salty olives are delicious. Mix everything well and let it marinate for a while. I recommend using organic vegetables for this. Tip: This salad is also great for potluck parties. For a large salad bowl, use about three times the amount.