Summary

Ingredients

• 250 g pasta, e.., Penne or Farfalle, possibly whole wheat pasta
• 500 g zucchini
• 1 tablespoon olive oil, for frying
• 1 tablespoon herbs, Italian, dried or fresh, -2
• 250 g tomato (s), small, e.., date tomatoes or cherry tomatoes
• 3 tablespoon pesto, (basil pesto)
• 3 tablespoon balsamic vinegar
• white wine, or broth

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Instructions

1. First put on the pasta boiling water, then cook the pasta.
2. Clean and dice the zucchini (about 1 cm in size), coat the pan with the oil and roast the zucchini cubes vigorously all around. As soon as they are ready, mix in the herbs and add everything to the salad bowl. Add the pesto and vinegar. Halve or quarter the tomatoes lengthways, depending on their size, and add them as well.
3. As soon as the pasta is ready, drain and mix in - if necessary with a little pasta boiling water or a dash of white wine or broth (especially if the salad is to go through - otherwise it will be too dry).
4. This salad tastes very fresh and still lukewarm - but also very tasty when cooled. We like it for barbecues, for picnics, but also at home as a summer meal. Since it is ready very quickly and does not need any steeping time, it can also be prepared or brought to a spontaneous barbecue party.
5. Variations:
6. Instead of classic pesto, the salad can also be prepared with pesto rosso, wild garlic pesto, tapenade or the like, as you like.
7. If you want even more aroma, add dried tomatoes, soaked in oil, cut into strips coarsely chopped black olives cleaned and, if necessary, roughly torn arugula leaves torn basil leaves or the like.
8. If the salad is to be a bit more substantial, add about 125 g of diced mozzarella (or halved mozzarella shells), then the salad is still vegetarian, but no longer vegan.
9. For a party or something you can easily prepare a double recipe, if there are more dishes, the salad is good for 8-10 people.