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Ingredients

Portions

For the Salad

300 g Pasta (e.g. fusilli or penne)
2 Medium zucchinis, thinly sliced
200 g Cherry tomatoes, halved
1 Red onion, finely chopped
1 Bunch fresh basil, roughly chopped
100 g Feta cheese, crumbled

For the Dressing

Juice and zest of 1 lemon
4 Tablespoon(s) Olive oil
2 Tablespoon(s) White wine vinegar
1 Garlic clove, minced
1 Teaspoon(s) Dijon mustard
Salt and pepper to taste

Preparation

  • Preparation time: 15 min
  • Cooking time: 15 min
  • Total time: 30 min

Preparation

1.

Cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and let cool.

2.

Preheat the STONELINE serving pan over medium heat. Sauté the zucchini slices in the pan without oil until lightly browned. Remove from the pan and let cool.

3.

In a large bowl, combine the cooled pasta, sautéed zucchini slices, cherry tomatoes, red onion, and chopped basil.

4.

For the dressing, whisk together the lemon juice, lemon zest, olive oil, white wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl.

5.

Pour the dressing over the salad and toss well. Sprinkle the crumbled feta cheese over the top and gently fold in.

6.

Refrigerate the salad for about 15 minutes before serving to allow the flavors to meld.

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Average rating of 5 out of 5 stars

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April 28, 2025 10:55

Average rating of 5 out of 5 stars

Einfach nur lecker

August 28, 2024 06:47

Average rating of 5 out of 5 stars

Einfach lecker!

Der Salat ist super für heiße Tage! Total leicht und frisch. Hab ihn direkt ausprobiert und fand ihn mega lecker. Perfekt für den Sommer!

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