For the pasta salad:
2 handfuls – pasta of your choice (I used whole wheat fusilli), boiled
2 tablespoons – olive oil
1 – small onion, sliced
1 handful – mushrooms, sliced
1 – zucchini, sliced
1 – small bell pepper, sliced
1 clove – garlic, minced
optional – grated cheese of your choice (I used a mix of emmental & gruyere)
1) Heat olive oil in a pan, add in onions and sauté for 2 minutes till transparent.
2) Add in mushrooms and cook till lightly browned. Lastly add in zucchini, pepper and garlic and sauté for a few more minutes.
3) Add in cooked pasta and sundried tomato dressing and stir well. Refrigerate the salad and mix in the cheese right before serving time.
For the dressing:
4 to 6 whole – sundried tomatoes
1 clove – garlic
1 small – dried red chili (you can use red chili flakes too)
3 tablespoons – extra virgin olive oil
1 tablespoon – balsamic vinegar
to taste – salt & pepper
1) Place all the ingredients in the jar of a blender/food processor and blitz till nearly smooth.