Vegetable Pasta Salad with Feta

Ingredients

• 300 g farfalle
• Salt
• 250 g Feta
• 40 g green olives (with paprika filling)
• 150 g cocktail tomatoes
• 1 medium zucchini
• 2 yellow bell peppers
• 2 red onions
• 6 tbsp Olive oil
• 2 tbsp chopped mixed herbs (basil, tarragon, parsley)
• 2 tbsp white balsamic vinegar
• black pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente, then drain, rinse with cold water and let it dry. Dice the feta, slice the olives into thin rings, and add both to a bowl with the pasta.

2. 2.

   Wash the tomatoes, pat them dry, halve them, and add to the pasta as well. Wash and trim the zucchini, cut it lengthwise in half, then slice or julienne into 3 mm thick strips. Wash, trim, halve, deseed, remove the white skin from the bell peppers, and cut into fine strips. Peel, halve, and slice the onions into thin strips.

3. 3.

   Sauté the vegetables (zucchini, bell pepper, onions) in 2 tbsp heated olive oil for 5–8 minutes until they take on a light color. Add the finely chopped herbs to the pasta and season everything with balsamic vinegar, the remaining olive oil, salt, and pepper. Taste and adjust seasoning as needed.