Mediterranean Pasta Salad

Ingredients

• 400 g whole wheat shell pasta
• Salt
• 1 red bell pepper
• 1 Zucchini
• 1 Garlic clove
• 4 tbsp olive oil
• Pepper
• 100 ml Vegetable broth
• 20 g pine nuts (2 tbsp)
• 40 g sun‑dried tomatoes in oil
• 60 g pitted black olives
• 150 g cherry tomatoes
• 10 g herbs (½ bundle; e.g., thyme, parsley)
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Cook the pasta according to package instructions in boiling salted water until al dente. Drain, rinse with cold water, and set aside.

2. 2.

   Meanwhile, wash, halve, and chop the bell pepper into pieces. Slice the zucchini into rounds. Peel and finely mince the garlic.

3. 3.

   Heat 1 tbsp oil in a skillet over medium heat; sauté the garlic until translucent. Add the pepper and zucchini, season with salt and pepper, and cook for 2–3 minutes. Pour in the broth, simmer for 3 minutes, then remove from heat and let cool.

4. 4.

   Roast the pine nuts in a dry pan over medium heat until golden brown. Remove and allow to cool.

5. 5.

   Drain the sun‑dried tomatoes and roughly chop them. Slice the olives into rounds.

6. 6.

   Wash and quarter the cherry tomatoes. Wash the herbs, shake off excess water, chop, and add with the tomatoes to the vegetables.

7. 7.

   Combine all prepared ingredients in a large bowl, drizzle with remaining oil and balsamic vinegar, and season with salt and pepper to taste. Mix well and serve.