Pasta salad and summer practically go hand in hand. This recipe is peppery and spicy, yet refreshing thanks to the lemon. If you like it heartier, add roast chicken or Parma ham. For a vegan version, simply omit the goat’s cheese.
Peel the beetroot if necessary and cut into slices approx. 3 mm thick. Cut the peppers and courgettes into six halves and into 5-7 cm long strips.
Roast the beetroots with olive oil and salt to taste for 40-50 minutes. (If using fresh beetroot, roast together with the peppers for 30 minutes or add directly to the salad). Also roast the courgettes for the last 15 minutes. Then leave to cool.
In the meantime, cook the pasta according to the package instructions. Then strain and briefly rinse under cold water. Place in a bowl.
Toast the pumpkin seeds in a frying pan without fat at medium temperature for a few minutes. Set aside.