Summer pasta salad

Lena from „Mein leckeres Leben has conjured up a delicious salad recipe for the hot summer days!

And here's how its done


    for 6 servings

    • 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 fillets
    • 1 can tuna in olive oil
    • 4 tbsp maple syrup
    • 2 tbsp olive oil
    • salt, ground pepper



    • 4 tsp tomato paste
    • 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, ground pepper


    1. Cook the pasta in salted water until al dente, drain and leave to cool.
    2. For the dressing, put all the ingredients in a large salad bowl, mix and season well.
    3. 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.
    4. Arrange the kale leaves around the salmon and massage a little with the oil.
    5. Bake in the oven at 180°C for 10-12 minutes. Leave to cool.
    6. Dice the cucumber, halve/or quarter the cherry tomatoes, finely slice the spring onion.
    7. Mix the pasta with the dressing. Add the vegetables with the Kalamata olives and mix it.
    8. Cut the baked salmon into pieces with a fork and add to the pasta salad with the tuna. Season well again. Lastly, mix in the baked kale leaves.
    9. Serve the pasta salad immediately or refrigerate until ready to eat.
    Heimat hat man im Herzen.
    Und auf dem Mittagstisch.