Summary

Ingredients

• 250 g pasta, e.. fusilli
• 250 g cocktail tomatoes
• 2 spring onion (s), more to taste
• 250 g feta cheese
• 150 g tomato (s), dried in oil
• 100 g olives, black, sliced
• 1 medium zucchini
• 2 tablespoon sunflower seeds or a mix seeds
• 8 tablespoon balsamic vinegar, lighter
• 8 tablespoon olive oil
• salt and pepper
• oregano
• garlic
• 100 ml water
• 1 teaspoon vegetable stock
• 1 teaspoon, leveled mustard
• Sweetener, liquid

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Instructions

1. Cook the pasta in salted water until al dente, drain and let cool.
2. In the meantime, cut the dried tomatoes into small pieces. Quarter the fresh tomatoes. Wash the spring onions and cut into fine rings, also using some of the green stalks. Dice the feta cheese. Wash the zucchini and cut into small cubes.
3. Put about 3 tablespoons of oil from the jar of the sun-dried tomatoes in a pan and heat. Steam the zucchini cubes over moderate heat for about 5 minutes until soft.
4. Put the noodles in a bowl and add the quartered fresh tomatoes, dried tomatoes, spring onion rings, olive slices, diced feta and the sunflower seeds. Put the zucchini cubes with the oil from the pan over the salad while still warm.
5. For the dressing, mix the water, vinegar, oil, vegetable stock, mustard, sweetener and spices together and pour over the pasta salad. Mix everything well and let it steep for at least 1 - 2 hours.
6. Depending on your taste, you can also use a little more vinegar or oil. You can serve the salad straight away, but it tastes much better when it is pulled through.
7. Tastes very good with grilled food or as an alternative to pasta salads with mayonnaise.