← All recipes

🍝 Fresh pasta salad with green vegetables

274 kcal · 30 min · 4 servings

Ingredients

• 200 g string beans
• salt
• 100 g peas (frozen)
• 150 g whole wheat pasta (Orecchiette)
• 400 g yellow zucchini (2 yellow zucchini)
• 30 g black olive slices (jar)
• 4 sprigs lemon thyme
• 5 tbsp white wine vinegar
• pepper
• 3 tbsp olive oil

Instructions

1. 1. Wash the green beans thoroughly and let them drain.
2. 2. Remove the hard ends and strings from the beans.
3. 3. Cut the beans into diagonal strips about five millimeters wide.
4. 4. Bring a pot of salted water to a boil.
5. 5. Add the prepared beans to the boiling water.
6. 6. Cook the beans for two minutes.
7. 7. Add the peas to the beans in the pot.
8. 8. Cook the mixture for another three minutes.
9. 9. Drain the vegetables in a colander.
10. 10. Rinse the vegetables immediately with cold water to stop the cooking process.
11. 11. Let the vegetables drain well.
12. 12. Place the drained vegetables into a large bowl.
13. 13. Cook the pasta in plenty of salted water according to the package instructions.
14. 14. Cook the pasta until al dente.
15. 15. Wash the zucchini thoroughly.
16. 16. Remove the hard ends of the zucchini.
17. 17. Cut the zucchini lengthwise into quarters.
18. 18. Slice the zucchini quarters into about five millimeter thick slices.
19. 19. Add the zucchini slices to the bean and pea mixture in the bowl.
20. 20. Drain the olives.
21. 21. Wash the lemon thyme.
22. 22. Shake the thyme dry.
23. 23. Pluck the thyme leaves from the stems.
24. 24. Chop the thyme leaves coarsely.
25. 25. Mix the drained olives with the vegetables in the bowl.
26. 26. Add half of the chopped thyme leaves.
27. 27. Drain the cooked pasta in a colander.
28. 28. Shock the pasta with cold water.
29. 29. Let the pasta drain well.
30. 30. Gently fold the pasta into the vegetable mixture.
31. 31. Take a small bowl.
32. 32. Whisk the vinegar with salt and pepper in the bowl.
33. 33. Add the remaining thyme to the vinegar mixture.
34. 34. Whisk the olive oil into the vinegar mixture using a whisk.
35. 35. Mix the finished sauce with the pasta salad.
36. 36. Let the salad marinate for about twenty minutes.
37. 37. Finally, season the pasta salad with salt and pepper to taste.
38. 38. Fill the salad into a tightly closing food container with a capacity of about two liters.

Nutrition per serving

• kcal: 274
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 33 g