Elbow macaroni with Lustenberger 1862

25 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy


  • 260 grams of elbow macaroni
  • 1 small block of Lustenberger 1862 cheese (220 grams)
  • 1 pepper
  • 1 red onion
  • 50 grams of black olives, pitted
  • 1 zucchini
  • 100 grams of cherry tomatoes
  • Sauce: 6 Tbsp. olive oil, 3 Tbsp, balsamic vinaigrette, 1 tsp. mustard, 3 Tbsp, cream, salt, pepper, 2 Tbsp. fresh basil


  1. Cook the elbow macaroni al dente according to the instructions on the packaging, drizzle with some olive oil and allow to cool.
  2. Cube the Lustenberger 1862. Cut the onion and pepper into small pieces. Cut the zucchini into thin strips with a vegetable peeler and halve the cherry tomatoes.
  3. Mix the sauce in a salad bowl. Add the elbow macaroni, the small chopped vegetables, the olives and the Lustenberger 1862. Mix well. Bon appetit!


  • Salome

    Leider ist die Grillsaison schon vorbei. Ich esse auch im Winter gerne Pasta-Salat. Mit Käse schmeckt er besonders gut!

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