John Myers
Ingredients for 2 servings:
- 160 g pasta, variety of your choice
- 250 g zucchini
- 4 tbsp extra virgin olive oil
- 8 tbsp water
- 1 tsp mustard, hot
- 1 tsp soy sauce
- 3 tbsp vinegar
- 1 tsp sugar
- 1 tsp tomato paste
- some herbal salt
- Pepper, freshly ground
- 2 pinches of chili powder
- 4 cocktail tomatoes
- 4 leaves of fresh basil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Vegan, without mayonnaise
Prepare the salad dressing in a bowl using ingredients ranging from olive oil (use 3 tablespoons of olive oil for the sauce) to chili powder. Cook the pasta according to the instructions until al dente, drain, and add to the bowl with the salad dressing, mixing thoroughly. I sliced the zucchini into sticks using a grater. Heat 1 tablespoon of olive oil in a pan and add the zucchini. Simmer over low heat for about 5 minutes, stirring frequently. The zucchini should still have some bite. Add the zucchini to the pasta in the bowl and mix thoroughly again. Since I ate the salad on two consecutive days, each portion was garnished with 2 fresh tomatoes and 2 basil leaves. Cut the tomatoes into eighths and the basil leaves into fine strips, and garnish the salad with them.
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