Italian pasta salad with zucchini and sun-dried tomatoes

Ingredients for 4 servings:

• 250g spaghetti
• 1 zucchini
• some garlic
• 1 onion(s)
• 1 small jar of tomatoes, dried in oil
• 1 pack of Italian herbs, frozen
• possibly spice mix for salads
• 1 pack of grated Parmesan cheese
• e.g. salt and pepper
• e.g. balsamic vinegar
• e.g. chili powder
• n. B. olive oil, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the spaghetti in salted water according to the instructions until al dente, drain, and let cool. In the meantime, deseed the zucchini and cut into small cubes. Mince the garlic, then finely dice the onion and sun-dried tomatoes. Sauté everything together in the tomato oil. Then add the frozen herbs and salad seasoning, and stir well. Pour the dressing over the spaghetti while it’s still warm and fold it in together with the Parmesan cheese. Season to taste with the spices and balsamic vinegar (if the dressing has absorbed too much, you can add more olive oil). Goes very well with grilled food. Note: The salad tastes best when it’s well-marinated. However, it can also be eaten immediately while it’s still warm. Tip: If you like, you can also use freshly grated Parmesan cheese or replace the sun-dried tomatoes with fresh ones. In this case, just use more olive oil.