Summary

Ingredients

• 300 g spahetti
• Salt water
• 1 zucchini
• 150 g olives, black
• 200 g tomato (s), dried
• 5 sprigs spring onion (s)
• 1 avocado (s)
• 4 egg (s), hard-boiled
• 2 red pepper (s)
• 200 g feta cheese
• 100 g mozzarella
• 75 g rocket

For the dressing:

• Basil, fresh
• oregano
• 1 tablespoon pesto
• 1 dash balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon mustard, medium hot or hot
• 1 clove garlic
• 2 tablespoon olive oil or walnut oil
• salt and pepper

For the set:

• Parmesan, grated
• 50 g pumpkin seeds
• 50 g pine nuts

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Instructions

1. Boil the spaghetti in salted water, drain and let cool. Chop the remaining ingredients and place in a large bowl. You just have to make sure (especially at very warm temperatures) to add the eggs and the feta cheese at the end and to mix them carefully.
2. Then mix the cooled spaghetti (of course with all other types of pasta) with the remaining ingredients and ideally put in the refrigerator overnight.
3. Just before serving, prepare a dressing with the remaining ingredients and use them to dress the salad, season with salt and pepper. Finally, garnish with the pumpkin and pine nuts and grate some parmesan on top.