Mediterranean pasta salad

Ingredients for 4 servings:

• 200 g pasta (spirelli)
• 1 zucchini
• 1 eggplant(s) (aubergine)
• 1 bell pepper(s), yellow
• 6 garlic cloves, pickled
• 1 handful of arugula
• 30 g Parmesan
• 2 tbsp olive oil
• 2 tbsp Italian herbs (frozen)
• 6 tomatoes, dried
• 3 tbsp vinegar (red wine vinegar)
• 5 tbsp olive oil
• 1 tbsp lemon zest, grated
• n. B. Salt
• n. B. pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with fried vegetables – without mayonnaise

Cook the pasta in salted water according to the package instructions until al dente. Then drain and rinse with cold water. Wash the eggplant, cut into small pieces and fry in a pan with 2 tablespoons of lightly salted olive oil for about 20 minutes. Meanwhile, wash or trim the zucchini and bell pepper, cut into small pieces and add them gradually. Finely slice the garlic cloves and mix with the pasta. Add the Italian herbs. Thinly grate the Parmesan and mix in. Trim and add the arugula. Finally, add the cooled vegetables. For the vinaigrette, chop the sun-dried tomatoes. Then mix with the red wine vinegar, the remaining olive oil, lemon zest, salt and pepper and season well to taste. Finally, toss the pasta salad with the vinaigrette.