Shepherd's pasta salad

Ingredients for 6 servings:

• 300 g pasta
• 1 cucumber(s)
• 2 tomatoes
• ½ bunch of spring onions
• 1 garlic clove(s)
• 1 bunch parsley, flat
• 1 pack of sheep’s cheese, feta or similar
• 2 tbsp tomato paste
• 6 tbsp olive oil
• 2 lemons, juice
• Sea salt and pepper
• Herbs of Provence

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

great on hot days or as a side dish when barbecuing

Cook the pasta in salted water and let cool. Peel the cucumber and cut into quarters, cut the tomato into suitable pieces, slice the spring onion into very thin rings, and dice the cheese. Roughly chop the parsley. If you like, you can also crumble the cheese. Combine all ingredients in a bowl with the pasta and mix. Finely chop or crush the garlic. Whisk together the olive oil (amount as desired; I use about 6-8 tablespoons), the juice of both lemons, the tomato paste, and the garlic until creamy. Season well with salt, pepper, and the herbs and add to the salad ingredients. Mix everything together thoroughly. Adjust seasoning if desired, adding more lemon or a little vinegar to taste. Refrigerate and let stand for a few hours. Then season again to taste.