← All recipes

🍝 Fresh Pasta Salad with Feta and Zucchini

651 kcal · 30 min · 4 servings

Ingredients

• 250 g pasta (e.g. fusilli)
• 250 g cherry tomatoes
• 2 spring onion(s) (feel free to use more to taste)
• 250 g feta cheese
• 150 g tomato(s), dried in oil
• 100 g olives (black, sliced)
• 1 medium-sized 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, level mustard
• sweetener (liquid)

Instructions

1. 1. Cook the pasta in salted water until al dente (firm to the bite), drain, and let it cool down.
2. 2. Chop the dried tomatoes finely. Quarter the fresh tomatoes. Wash the spring onions and slice them into thin rings, including the green tops. Cube the feta cheese. Wash the zucchini and cut it into small cubes as well.
3. 3. Pour about 3 tablespoons of oil from the jar of dried tomatoes into a pan and heat it up. Sauté the zucchini cubes over medium heat for about 5 minutes until soft.
4. 4. Place the cooled pasta in a large bowl. Add the fresh tomato quarters, dried tomatoes, spring onion rings, olive slices, feta cubes, and sunflower seeds. Distribute the warm zucchini cubes along with the pan oil over the salad.
5. 5. For the dressing, mix water, vinegar, oil, vegetable broth, mustard, sweetener, and spices in a small bowl. Pour the mixture over the pasta salad. Toss everything well and let it marinate in the refrigerator for at least 1 to 2 hours.
6. 6. You can add more vinegar or oil to taste. The salad tastes good immediately, but becomes much more flavorful if allowed to marinate.
7. 7. This salad pairs excellently with grilled meat or serves as a light alternative to creamy pasta salads with mayonnaise.

Nutrition per serving

• kcal: 651
• Protein: 22 g · Fett/Fat: 35 g · Carbs: 59 g