Summary

Ingredients

• 300 g pasta
• 500 g broccoli
• 50 g pine nuts
• 150 g bacon (raw smoked pork belly)
• 1 onion (s)
• 1 bell pepper (s), yellow
• 8 tomato (s), dried in oil
• 8 olives, black, pitted
• 50 g parmesan, rouhly rated
• 3 tablespoon oil, also from the pickled tomatoes
• 2 tablespoon balsamic vinegar, white
• 250 ml vegetable stock
• some garlic granules or 1 crushed garlic clove
• salt and pepper

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet. Clean the broccoli and cook until al dente. Roast the pine nuts in a pan without fat and set aside.
2. Dice the bacon and leave it in the pan. Dice the onion. When the bacon is left out, add the onion cubes and sauté over low heat until soft.
3. Place in a bowl with the pasta. Quarter the bell pepper and cut into strips. Chop the tomatoes and olives as well. Put everything in the bowl as well. Add the stock, oil and vinegar and mix everything together. Add the grated parmesan and garlic. If you just want a subtle spicy note, use some garlic granules. If you want the garlic to taste full, add 1 freshly squeezed clove of garlic. Season to taste with salt and pepper. Then carefully fold in the broccoli so that it is not mashed too much.
4. If possible, let the salad steep for 2-3 hours. Just before serving, add the pine nuts.
5. Note: In my experience, the amount of liquid required varies greatly depending on the pasta used. So it may well be that more fluid is needed. If the salad is already salty enough, you can simply pour a little water over it.