Vegetarian whole-grain spelt pasta salad with yogurt and cream dressing

Ingredients for 4 servings:

• 400 g wholemeal pasta (spelt wholemeal pasta)
• 4 tbsp olive oil
• 1 onion(s), red
• 600 g zucchini
• 1 bell pepper(s), yellow
• 1 bell pepper(s), orange
• 200 g carrot(s)
• 12 tomatoes, dried
• 2 tbsp pine nuts
• 200 g yogurt
• 150 g sour cream
• 1 tsp mustard
• 1 tbsp oregano
• 1 tbsp basil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

summery main course with lots of vegetables, dried tomatoes and pine nuts

Cook the pasta in salted water until al dente, rinse with cold water, toss with 1 tablespoon of olive oil, and let cool. Meanwhile, finely slice the onion. Quarter and slice the zucchini. Cut the bell pepper into short strips. Halve and slice the carrots. Cut the sun-dried tomatoes into short strips. Roast the pine nuts in a dry pan. Heat 1 tablespoon of olive oil and sauté the onions for two minutes. Add the zucchini and bell pepper and cook until al dente. Cook the carrots in salted water until al dente. Season the vegetables with salt, drain in a colander, and let cool. For the dressing, combine the yogurt, sour cream, mustard, oregano, and basil, and season with salt and pepper. Mix the pasta with the cooked vegetables. Stir in the dressing just before serving, otherwise the pasta will absorb it. Lightly fold in the sun-dried tomatoes. Sprinkle the pasta salad with pine nuts to serve. Tip: For non-vegetarians, we recommend mixing finely diced ham into the pasta salad.