Cook the pasta al dente, cut the antipasti / vegetables into the desired size and mix everything with vinegar, herbs, pesto, possibly garlic and spices. The addition of oil is no longer absolutely necessary. It is important that the salad can sit for about half an hour, then season to taste again, especially with vinegar, it may be necessary to add seasoning, depending on what the antipasti already bring. (By the way, they can be bought openly at markets or in the supermarket, or in glasses).
Which vegetables you take is absolutely arbitrary (pickled zucchini, mushrooms or aubergines also go well, of course). The amount stated for the vegetables is only a guide - you can take more or less of them, omit garlic or capers, etc. The pesto is also not a must, it only works with herbs. The imagination knows no limits.
The salad only tastes very good with vegetables, but you can also enrich it with mozzarella, sheep`s cheese or finely chopped Italian salami, even with pickled squid or tuna (with mozzarella, season a little stronger, with sheep`s cheese you may be more careful with the salt!)
If you want, you can also add roasted pine nuts over the salad and grind pepper over it. I also tried parmesan shavings, but found the combination with the vinegar not so successful.
Have fun experimenting!
At the end, I still add some (white) balsamic vinegar from the vinegar sprayer to the plate.
The same method of preparation works very well with couscous instead of pasta.
Ingredients
Print Recipe
Pin Recipe