Pasta salad and summer practically go hand in hand. This recipe is peppery and spicy, yet refreshing thanks to the lemon. If you like it heartier, add roast chicken or Parma ham. For a vegan version, simply omit the goat’s cheese.
Ingredients
For the pasta
- 2 small beetroots fresh or steamed
- 1 courgette
- 1 bell pepper
- 200 g Fussili or macaroni, shells
- 1/2 Avocado
- 25 g rocket fresh
- 50 g goat cream cheese
- 15 g pumpkin seeds or sunflower seeds
- virgin olive oil
- salt
- pepper
For the dressing
- 1 small Garlic Clove
- 1/2 bunch basil
- 25 ml virgin olive oil
- 25 ml Swiss rapeseed oil
- 2-3 tbsp Lemon Juice fresh
- 1 tbsp white wine vinegar
- 1/2 tbsp apple cidre vinegar
- 1 tsp salt
- 1/2 tsp pepper
Servings: servings
Units:
Instructions
For the pasta
- Preheat the oven to 180°C (fan setting).
- Peel the beetroot if necessary and cut into slices approx. 3 mm thick. Cut the peppers and courgettes into six halves and into 5-7 cm long strips.
- Roast the beetroots with olive oil and salt to taste for 40-50 minutes. (If using fresh beetroot, roast together with the peppers for 30 minutes or add directly to the salad). Also roast the courgettes for the last 15 minutes. Then leave to cool.
- In the meantime, cook the pasta according to the package instructions. Then strain and briefly rinse under cold water. Place in a bowl.
- Toast the pumpkin seeds in a frying pan without fat at medium temperature for a few minutes. Set aside.
- Wash the rocket.
- Cut the avocado into slices.
- Combine all ingredients into a salad and mix.
For the dressing
- For the dressing, peel the garlic clove.
- Put all the ingredients in a blender and puree.
- Mix with the salad.
- Enjoy!
What do you think?