Greek-style pasta salad

Ingredients for 4 servings:

• 500 g pasta
• 1 large zucchini
• 250 g mushrooms
• 1 onion(s)
• 1 jar tomato peppers
• 150 g sheep’s cheese
• 150 g natural yogurt, min. 3% fat
• 1 cup of cream cheese with herbs of Provence
• a few stalks of thyme, optionally 2 tbsp dried thyme
• a few stalks of rosemary, optionally 2 tbsp dried rosemary
• 1 tbsp honey
• 1 tbsp oil (rosemary oil)
• 1 tbsp balsamic vinegar
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

fresh pasta salad with yogurt-thyme sauce

Cook the pasta in salted water according to the package instructions until al dente. Reserve 100 ml of the cooking liquid. Dice the onions, quarter the zucchini and mushrooms. Chop the thyme and rosemary. Sauté the onions in a pan until translucent, then add the zucchini and mushrooms. Sauté the vegetables for a few minutes and season generously with salt and pepper. In the meantime, combine the 100 ml of cooking liquid from the pasta with the balsamic vinegar and the chopped herbs. Deglaze the fried vegetables with the liquid and simmer for 5 minutes. For the sauce, combine the yogurt with the cream cheese. Season with oil, honey, salt, and pepper. Add fresh herbs, if desired. Finally, mix the pasta, tomatoes, peppers, drained pan-fried vegetables, and sauce well, and crumble the feta cheese over the salad. Let the salad cool and enjoy.