Eliesel's pasta salad with zucchini, peppers and red pesto

Ingredients for 4 servings:

• 500 g pasta, e.g. fusilli
• 100 g red pesto
• 1 medium-sized zucchini, approx. 400 g
• 2 bell peppers, red and yellow
• 1 tbsp oil
• 100 g Parmesan, sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

tastes good hot and cold

Cook the pasta in salted water. Thinly slice the zucchini and cut the bell pepper into small pieces. Add the oil to a pan and sauté the vegetables with about 2 teaspoons of salt until the zucchini is soft and the bell peppers begin to release a delicious aroma. While still warm, combine the pasta, pesto, vegetables, and Parmesan in a bowl and let cool. Season with salt to taste. Variations: Use feta cheese instead of Parmesan. Garnish the cooled salad with fresh tomato pieces, cherry tomatoes, or sun-dried tomatoes. If you prefer a stronger flavor, you can use more pesto.