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Mediterranean Pasta & Rocket Salad

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Salad
Cuisine: glutenfree
Keyword: glutenfree, vegan, vegetarian, wholefood
Servings: 2 servings

Ingredients

  • 250 g short glutenfree pasta (e.g. Penne)
  • 1 small courgette
  • 1/2 packet rocket salad
  • 2 spring onions alternatively 1 shallot
  • 1/2 glass sundried tomatoes in olive oil
  • 1/2 can olives without stones (green or black)
  • 2 tbsp olive oil + some of the oil from the dried tomatoes
  • salt & pepper
  • 3 tbsp pine nuts
  • 1/2 Feta Cheese (if not vegan)

Instructions

  • Start with cooking the pasta. Use 1 litre of water & 1 heaped teaspoon of salt per 100g of pasta. Add the pasta once the water is boiling and cook the pasta without the lid. It should take roughly 8 minutes, but check on the package. Don't overcook the pasta, they should be perfectly al dente for the salad. Once fully cooked, pour into a colander, add to a salad bowl and mix with the of olive oil.
  • While the pasta is cooling down, cut the courgette into small pieces and add to the bowl. Make sure to take out the watery bit in the middle of the courgette, otherwise the salad will later become watery. Cut the spring onions and olives into rings and the tomatoes into small pieces.
  • Add everything to the bowl, season with salt, pepper & a little of the tomatoe oil. Lastly, add the rocket (wash if not washed) & pine nuts, mix everything & enjoy.
  • For non-vegans, you might add some feta-cheese or goats-cheese. Foe vegans, some vegan feta could be a great addition. You can also roast the pine nuts, for some extra flavour.