Summer pasta salad by Lise @lise.spaghettistories

Picture: Lisa Jaretzke

Meet Lisa, a passionate food enthusiast hailing from the vibrant city of Berlin. With a heart full of wanderlust and a love for culinary adventures, Lisa's journey in the world of food is documented on her IG account, @lise.spaghettistories.

One dish that exemplifies Lisa's culinary style is her delightful summer pasta salad. Bursting with freshness and capturing the essence of the sunny season, this pasta uses seasonal ingredients and comes together in no time. It embodies the spirit of summer, incorporating a vibrant vegetables, zesty herbs, and perfectly al dente pasta.

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Ingredients

Serves: 2 portions

Prepping time: 15min

Cooking time: 30min

Ingredients:

• 200g pasta of your choice (save a bit of pasta water)

• 1 medium zucchini

• 200g tomatoes

• 50g dried tomatoes in oil

• 2 tsp oil from dried tomatoes

• 150g Greek yoghurt

• 50g grated parmesan

• zest of 1 lemon

• 1 grated garlic clove

• Handful fresh basil (+ some to garnish)

• Olive oil

• Salt, pepper and chili to taste

Preparation

• Quarter the zucchini and fry in 1 tbsp olive oil on medium heat until golden brown. Stir frequently.

• Meanwhile prepare the yoghurt-sauce. To a large bowl add the yoghurt, a bit more than half of the parmesan, garlic, lemon zest and a teaspoon salt. Mix well.

• Cut the fresh tomatoes in quarters and the dried tomatoes in very small slices. Add it to the zucchini once golden brown. Cook your pasta in boiling salted water.

• Cut the basil and add it to the yoghurt-sauce.

• Once the pasta is almost done, add 6 tablespoons pasta water to the zucchini-tomato mixture.

• Drain the pasta once it’s al dente. Add salt, pepper and chili to your liking to the vegetables. Mix the pasta with the yogurt in the bowl and add the vegetables. Mix carefully.

• Add more parmesan and fresh basil before serving!