Zucchini pasta salad

Ingredients for 4 servings:

• 250 g pasta, narrow
• salt water
• 250 g zucchini
• 2 beefsteak tomatoes
• 1 m.-sized onion(s)
• 1 bunch of basil
• 4 tbsp vinegar (red wine vinegar)
• some salt and pepper, black from the mill
• 6 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ideal for parties and picnics as it does not collapse and is easy to transport.

Cook the pasta in salted water until al dente, then rinse in ice-cold water and drain well. Wash the zucchini, remove the stems and coarsely grate. Blanch the tomatoes, peel them, remove the stems and deseed them. Cut the flesh into fine strips. Peel the onion and chop very finely. Reserve a few basil leaves for garnish and finely slice the rest. Place all the ingredients in a large bowl with the pasta. Mix the red wine vinegar with a pinch of salt until dissolved. Add the pepper and then slowly add the olive oil, whisking vigorously to make a creamy dressing. Pour the dressing over the salad and toss everything well. Serve on four plates with the remaining basil.