This pasta salad tastes of pure summer – whether you’re eating it on a hot August day or in the depths of winter. Rocket, tomato, and feta add a Mediterranean flair, and it takes hardly any time to put together. While it’s quite filling, it still tastes nice and light.
|salt and pepper|
|handful of rocket|
|1 tbsp||olive oil|
|1 tsp||green pesto|
Cook the pasta in plenty of boiling salted water, according to the instructions on the packet, until al dente.
In the meantime, roughly chop the rocket. Halve the tomato, removing the core and seeds, then chop into small cubes. Finely dice the courgette and mix in a bowl with the tomato, olive oil, salt, and pepper.
Drain the pasta in a sieve. Transfer to a bowl and stir in the pesto and a pinch of salt and pepper. Put the pasta in a preserving jar and add the vegetables on top. Crumble over the feta cheese and, finally, place the rocket on top.