Pasta Salad with Green Vegetables

Ingredients

• 200 g sliced beans
• Salt
• 100 g peas (frozen)
• 150 g whole-grain pasta (Orecchiette)
• 400 g yellow zucchini (2 yellow zucchinis)
• 30 g black olive slices (jar)
• 4 sprigs lemon thyme
• 5 tbsp white wine vinegar
• Pepper
• 3 tbsp olive oil

Instructions

1. 1.

   Wash and trim beans, then cut diagonally into 5 mm wide strips.

2. 2.

   Add beans to boiling salted water and cook for 2 minutes. Add peas and cook for 3 more minutes.

3. 3.

   Drain the bean-pea mixture in a sieve, rinse with cold water, and let it drain well. Transfer to a large bowl.

4. 4.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente.

5. 5.

   Meanwhile wash and trim zucchini, quarter lengthwise, then slice into about 5 mm thick rounds. Add to the bean-pea mixture.

6. 6.

   Drain olives. Wash lemon thyme, shake dry, pluck leaves and roughly chop. Mix drained olives and half the thyme with the vegetables.

7. 7.

   Drain pasta in a sieve, rinse with cold water, and let it drain. Fold pasta into the vegetable mix.

8. 8.

   In a small bowl whisk vinegar with salt, pepper, and remaining thyme. Whisk olive oil with a fork until emulsified.

9. 9.

   Stir the sauce into the pasta salad and let rest for about 20 minutes.

10. 10.

    Season the pasta salad with salt and pepper. Transfer to a well-sealing container (about 2 L) for transport.