Summer pasta salad

Ingredients for 4 servings:

• 250 g pasta, e.g. fusilli
• 250 g cocktail tomatoes
• 2 spring onions, more to taste
• 250 g feta cheese
• 150 g tomatoes, dried in oil
• 100 g black olives, sliced
• 1 m.-large zucchini
• 2 tbsp sunflower seeds or seed mix
• 8 tbsp balsamic vinegar, light
• 8 tbsp olive oil
• salt and pepper
• oregano
• Garlic
• 100 ml water
• 1 tsp vegetable broth
• 1 tsp, leveled mustard
• Sweetener, liquid

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

vegetarian, without mayonnaise

Cook the pasta in salted water until al dente, drain, and let cool. In the meantime, finely chop the sun-dried tomatoes. Quarter the fresh tomatoes. Wash the spring onions and slice them into thin rings, including some of the green stems. Dice the feta cheese. Wash the zucchini and cut them into small cubes. Heat about 3 tablespoons of oil from the jar of sun-dried tomatoes in a pan. Sauté the zucchini cubes over moderate heat for about 5 minutes until soft. Place the pasta in a bowl and add the quartered fresh tomatoes, sun-dried tomatoes, spring onion rings, olive slices, feta cubes, and sunflower seeds. While still warm, toss the zucchini cubes and the oil from the pan over the salad. For the dressing, mix together the water, vinegar, oil, vegetable stock, mustard, sweetener, and seasonings and pour over the pasta salad. Mix everything well and let it sit for at least 1-2 hours. Depending on your taste, you can also add a little more vinegar or oil. You can serve the salad right away, but it tastes much better when it’s been left to marinate. It’s delicious with grilled food or simply as an alternative to pasta salads with mayonnaise.