Mediterranean pasta salad

Ingredients for 4 servings:

• 300 g pasta, e.g. penne
• 3 large bell peppers, red or yellow
• 1 m.-large zucchini
• 4 m.-sized tomatoes
• 3 spring onions
• 1 pack of feta cheese
• 2 garlic cloves
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp vinegar (herb vinegar)
• 1 tbsp lemon juice
• Salt
• pepper
• Honey
• Thyme, fresh
• some arugula or
• Iceberg lettuce

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

with grilled vegetables; a little more effort, but worth it!

Cook the pasta in plenty of salted water according to the package instructions until al dente. Drain and let cool. Wash the peppers and zucchini. Halve and deseed the peppers. Slice the zucchini. Place on a baking sheet and brush with olive oil. Season with salt and pepper. Grill the vegetables in the oven at approx. 200°C. Remove from the oven after approx. 3-5 minutes (when the peppers begin to blister). Turn the zucchini over. Peel the peppers. Grill the whole thing for another 4-5 minutes. Let cool. Cut into bite-sized pieces. Slice the spring onions and dice the feta. Add to the pasta. Add the cooled vegetables. Make a marinade with the oil, balsamic vinegar, herb vinegar, lemon juice, peeled and crushed garlic cloves, and a little water. Season with salt, pepper, and honey. The marinade can be a little sweet. Add fresh thyme. The quantities of the sauce ingredients can vary depending on the amount of marinade you want and your taste. Mix the sauce with the ingredients. Let it sit for at least 1 hour. Before serving, stir in the chopped arugula or iceberg lettuce. Adjust seasoning if desired. This salad also makes a wonderful light dinner.