Mediterranean pasta salad

Ingredients for 6 servings:

• 500g farfalle
• 250 g frozen spinach (e.g. seasoned spinach with onions)
• ½ jar tomatoes, dried in oil
• 6 small tomatoes, fresh
• 1 zucchini
• 250 g mushrooms
• 75 g pine nuts
• 1 garlic clove(s)
• some olive oil or garlic oil
• some balsamic vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with spinach and pine nuts – simply delicious!

Cook the pasta, drain, and transfer it to a bowl. Add the spinach, which will thaw immediately. Cut the sun-dried tomatoes (save the oil!) into small cubes and the fresh tomatoes into half slices. Slice the zucchini (halve again if necessary), slice the mushrooms, and fry both in a pan with oil until the zucchini and mushrooms are lightly browned. Add the finely diced garlic, fry briefly, then remove the pan from the heat. Gently toast the pine nuts in a pan without fat until browned. Add the tomatoes, mushrooms, zucchini, garlic, and pine nuts to the pasta and spinach mixture. Add 3 tablespoons of the oil from the sun-dried tomatoes, and if desired, garlic oil or regular olive oil, depending on your taste. Season with balsamic vinegar, salt, and pepper. This salad is wonderfully versatile, for example, with chicken breast, feta cheese, tuna, or mozzarella.