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Pasta salad with summer vegetables
25 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 560
  • Fat about 28g
  • Carbohydrates about 55g
  • Protein about 17g
This is needed
This is needed for 4 people
Summer vegetables
  • 400 g courgettes, cut 4 cm long
  • 500 g aubergine (e.g. Tonda aubergines, cut into approx. 2 cm cubes)
  • 1 red onion, thinly sliced
  • 1 tsp salt
  • 3 tbsp olive oil
  • a little pepper
  • 250 g pasta (e.g. orecchiette)
  • salted water, boiling
Pasta salad
  • 2 tbsp olive oil
  • 5 tbsp white balsamic vinegar
  • salt and pepper to taste
  • 150 g goats' cheese (e.g. Chavroux Tendre Bûche, cut into 7 mm thick slices and then diagonally in half)
  • 0.5 bunch basil, roughly torn
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And that's how it's done
And that's how it's done
Summer vegetables
Place the aubergine and all ingredients up to and including the pepper on a baking tray lined with baking paper.
To bake the vegetables
Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the baking tray from the oven and place the vegetables in a large bowl
Cook the pasta in boiling water until al dente, drain. Add the pasta to the vegetables, mix.
Pasta salad
Pour in the vinegar and oil, season. Cover the pasta salad and leave to combine for approx. 15 mins. Stir the cheese and basil into the pasta salad and plate up.