Mediterranean pasta salad

Ingredients for 10 servings:

• 1 kg pasta (e.g. farfalle)
• 2 zucchinis
• 200 g tomatoes (dried, not preserved in oil)
• 2 bell peppers (e.g. one yellow and one red)
• 250 g natural yogurt
• Olive oil, balsamic vinegar
• Pepper, white
• 50 g pine nuts
• Salt

Instructions

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

perfect for a barbecue party

Cook the pasta in salted water until “al dente” and drain well. Lightly toast the pine nuts in a non-stick pan without fat, remove from the pan, and set aside. Heat a little oil in the pan. Meanwhile, slice the zucchini into sticks and fry lightly in the now-hot oil, seasoning with salt. Finely chop the sun-dried tomatoes, add them to the pan with the zucchini, and fry briefly. Dice the bell peppers and sauté briefly. Add the entire contents of the pan to the pasta and mix thoroughly. Mix the yogurt, vinegar, and oil to make a dressing. Carefully add salt (the tomatoes are already quite strong), pepper to taste, then pour over the pasta and mix again. Finally, add the pine nuts.