Summer pasta salad

Ingredients for 4 servings:

• 150 g spaghetti
• 1 small onion(s)
• 1 can vegetable mix (Mexican vegetable mix, corn, peas, peppers) approx. 140 g drained weight
• 2 tomatoes, dried
• 1 large gherkin(s)
• 75 g mountain cheese, Tyrolean
• 2 tbsp herb vinegar
• 3 tbsp water
• 1 tsp sugar
• 2 tsp salad herbs with peppers, shredded
• 1 pinch of lemon pepper or more
• 3 tbsp sunflower oil, cold squeezed
• Salt

Instructions

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

without mayonnaise, herb-spiced

Cook the pasta in salted water according to the package instructions, drain and refresh briefly, then let cool. For the dressing, combine the vinegar and water with the herbs and sugar, and season with lemon pepper and salt. The amounts can be adjusted to taste. Add the oil and stir in. I find unrefined sunflower oil quite good; it has a slightly nutty flavor. Set aside and let stand for a while. Drain the delicious canned tender vegetables. Peel and finely dice the onion, dice the gherkin. Drain the sun-dried tomatoes and cut into small cubes. Also cut the cheese into small cubes. Mix the pasta, vegetables, tomatoes, cucumber, cheese, and onion with the dressing and let the salad marinate well.