Pasta salad

• 400g gluten-free wholemeal pasta or pasta of your choice
• 3/4 of a large organic cucumber
• 100g pitted olives - my favorite variety are the Kalamon olives from Alnatura
• 2 red peppers
• 1 yellow or green zucchini
• 150-200g mushroom
• 175g chickpeas, from the tin or sous-vide from Migros
• 100g corn, from the tin
• 1/2 bunch of fresh herbs - basil, coriander, parsley, chives
• Harissa (optional)

Salad dressing

• 2 tbsp olive oil + 1 tbsp basil oil - alternatively 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp aceto balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tsp vegan mayonnaise
• Sea salt & pepper
• some Tenz chili sauce, for those who like it spicy

1. Cook the pasta al dente in plenty of salted water according to the packet instructions. Rinse under cold water, drain well and set aside.
2. Wash the vegetables and herbs thoroughly and pat dry. Cut the cucumber into small cubes. Cut the olives into rings. Rinse the chickpeas and sweetcorn well under cold water and pat dry. Cut the peppers, zucchini and mushroom into bite-sized pieces. Roughly chop the herbs.
3. Heat the olive oil in a large pan. Sauté the peppers, zucchinis and mushrooms for approx. 7-10 minutes until lightly browned and soft. Season with salt, pepper, oregano and harissa to taste. Set the vegetables aside and leave to cool slightly.
4. For the salad dressing, mix all the ingredients together in a small bowl. Season to taste with salt and pepper.
5. Place all the prepared ingredients in a large bowl. Pour over the dressing and mix everything well.
6. Taste the pasta salad again before serving and season if necessary.