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🍝 Fresh pasta salad with tomatoes, olives, and basil

502 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• Salt
• 4 Tomatoes
• 1 Zucchini
• 1 tbsp Capers (jar)
• 2 tbsp black, pitted Olives
• 0.5 bunch Basil
• 5 tbsp Olive oil
• 2 tbsp White wine vinegar
• Pepper (from the mill)
• 0.5 tsp Chili flakes

Instructions

1. 1. Cook the pasta in salted water until al dente.
2. 2. Drain the pasta and rinse it with cold water to prevent sticking.
3. 3. Let the pasta drain well.
4. 4. Pour boiling water over the tomatoes briefly.
5. 5. Shock the tomatoes immediately with cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Quarter the tomatoes and remove the core.
8. 8. Cut the tomato flesh into small cubes.
9. 9. Wash the zucchini thoroughly.
10. 10. Slice the zucchini into thin rounds.
11. 11. Drain the capers and olives in a colander.
12. 12. Rinse the basil briefly under running water.
13. 13. Shake the basil dry.
14. 14. Pluck the basil leaves from the stems.
15. 15. Heat one tablespoon of oil in a pan.
16. 16. Sauté the zucchini slices briefly until they are pale.
17. 17. Remove the zucchini from the pan.
18. 18. Let the zucchini cool down.
19. 19. Whisk the vinegar with salt and pepper for the dressing.
20. 20. Stir the oil slowly into the dressing.
21. 21. Taste the dressing and adjust seasoning if needed.
22. 22. Mix the pasta with the tomatoes, olives, capers, and zucchini.
23. 23. Add the basil leaves and chili flakes.
24. 24. Pour the dressing over the mixture.
25. 25. Season the salad to taste.
26. 26. Plate the salad.
27. 27. Serve the salad immediately.

Nutrition per serving

• kcal: 502
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 74 g