Mediterranean pasta salad

4 servings

• 40 dkg of pasta
• 10 dkg olives (mixed green and black, without seeds)
• 2 handfuls of arugula
• 1 bunch of fresh parsley
• 1 red onion
• 20 dkg feta
• 10 dkg cherry tomatoes
• 5 dkg dried tomatoes
• 1 cucumber

For the dressing:

• 1 tsp fresh oregano
• 1 teaspoon fresh basil (chopped)
• 1 minced garlic
• 1 tsp salt
• 1.5 dl extra virgin olive oil
• 2 teaspoons red wine vinegar

Cook the pasta al dente then drain it. Meanwhile, chop the onion, the dried tomatoes and the parsley. Cut the cocktail tomatoes in half. Peel the cucumber, cut it in half lengthwise and slice it. Put the vegetables and cooked pasta in a large bowl. Shake the dressing ingredients in a closed jar, sprinkle the salad with it and mix thoroughly. Keep refrigerated until served.

Super green pasta

• 40 dkg pasta
• 20 dkg hummus
• 1 ripe avocado
• 1 zucchini
• 10 dkg green peas
• 1 zucchini
• 2 dl coconut milk
• the grated peel and juice of an organic lemon
• 1 handful of fresh mint leaves
• Salt
• Freshly ground black pepper

Cook and drain the pasta. Put the diced avocado and zucchini in a blender. Add the hummus, the green peas, the coconut milk, the lemon zest and juice. Add half of the mint, season it with salt and pepper, then blend them.
Mix the pasta with the green sauce, season if necessary with salt and pepper, then serve it with sprinkled mint leaves.