Lena from "Mein leckeres Leben" has conjured up a delicious salad recipe for hot summer days!
How to make the pasta salad:
Ingredients:
for 6 people
400 g pasta of your choice, e.g. rigatoni, penne, fusilli
1 cucumber
400 g colourful cherry tomatoes
100 g kalamata olives, pitted
1/2 bunch spring onion
Two handfuls of kale leaves
350 g organic salmon fillets or wild salmon fillet
1 tin of tuna in olive oil
4 tbsp maple syrup
2 tbsp olive oil
salt, pepper from the mill
dressing
4 tbsp tomato puree
4 tbsp sour cream
6 tbsp creamy natural yoghurt
4 tbsp extra virgin olive oil
1 clove of garlic, finely chopped
1 organic lemon, juice and zest
50 g Parmesan cheese, freshly grated
1/2 bunch fresh basil, finely chopped
salt, pepper from the mill
Preparation
Cook the pasta in salted water until al dente, drain and leave to cool.
For the dressing, place all the ingredients in a large salad bowl, mix together and season well.
Drizzle the bottom of an oven dish with 1 tbsp olive oil and 2 tbsp maple syrup. Place the salmon fillets on top and also drizzle with 1 tbsp olive oil and 2 tbsp maple syrup. Season with salt and pepper.
Spread the kale leaves around the salmon and massage in a little of the oil.
Bake in the oven at 180° C hot air for 10-12 minutes. Leave to cool.
Cut the cucumber into cubes, halve/or quarter the cherry tomatoes and finely slice the spring onion.
Mix the pasta with the dressing. Add the vegetables with the kalamata olives and mix in.
Cut the baked salmon into pieces with a fork and add to the pasta salad with the tuna. Season well again. Mix in the baked kale leaves last.
Serve the pasta salad immediately or chill until ready to eat.