Summary

Ingredients

• 2 small zucchini
• 1 glass tomato (s), dried, marinated in oil (approx. 00 g)
• 100 g pine nuts
• 50 g rocket
• 75 g parmesan in one piece
• 500 g noodles (e.. Schleifchen noodles)
• 5 tablespoon oil from the sun-dried tomatoes
• 2 tablespoon balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons blossom honey, firmer
• salt and pepper
• some olive oil

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet and then let it cool down.
2. Wash the zucchini, cut into slices or cubes and fry in a pan with a little olive oil, also leave to cool. In the same pan, roast the pine nuts with the remaining olive oil, being careful not to turn them black.
3. Drain the sun-dried tomatoes - collect the oil for the dressing - and cut into small strips. Clean the rocket and remove the woody stalks. Grate the parmesan in medium-sized slicers. Put everything together in a large salad bowl.
4. For the dressing, mix the oil from the tomatoes with the balsamic vinegar, mustard and honey as well as salt and pepper (it works best in a small container with a lid) and add to the salad. Stir vigorously and serve.
5. Sufficient as a meal for 4 people, as a side dish for 8 people.
6. Tip: The salad will be spicy with 2 teaspoons of pickled peppercorns.