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🍳 Fresh Pasta Salad with Zucchini and Cashews

654 kcal · 30 min · 4 servings

Ingredients

• vegetable pasta 500 g
• zucchini 1 pc.
• cashew kernels 50 g
• garlic cloves 1 pc.
• hemp oil, cold-pressed 6 tbsp
• balsamic vinegar, light 2 tbsp
• mustard 1 tsp
• raspberry jam 1 tsp
• salt 0.25 tsp
• pepper, black ground pinch
• salad mix 125 g

Instructions

1. 1. Cook the pasta in salted water until al dente. Follow the instructions on the package.
2. 2. Wash the zucchini and cut it in half lengthwise.
3. 3. Remove the hard core from the center of the zucchini halves.
4. 4. Slice the zucchini into thin, fine rounds.
5. 5. Roughly chop the cashew nuts with a knife.
6. 6. Place the zucchini slices and chopped cashews into a large bowl.
7. 7. Peel the garlic clove and cut it in half.
8. 8. Whisk the hemp oil, red wine vinegar, mustard, and raspberry jam together in a small bowl.
9. 9. Add the halved garlic clove to the dressing mixture.
10. 10. Season the dressing generously with salt and black pepper.
11. 11. Stir everything well until the ingredients are combined.
12. 12. Drain the cooked pasta and add it to the zucchini mixture while still warm.
13. 13. Pour the dressing over the pasta and gently fold it in.
14. 14. Let the salad sit for about 30 minutes to allow the flavors to meld.
15. 15. Serve the salad lukewarm or cold as you prefer.

Nutrition per serving

• kcal: 654
• Protein: 14 g · Fett/Fat: 39 g · Carbs: 62 g