Summary

Ingredients

• 500 g Farfalle
• 1 bunch spring onion (s)
• 50 g tomato (s), dried in oil
• 50 g pine nuts
• 60 ml olive oil
• 4 tablespoon balsamic vinegar
• 1 teaspoon, leveled chili powder
• salt and pepper
• oregano
• garlic

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Instructions

1. Cook the noodles al dente and drain. Cut the spring onions into rings and the sun-dried tomatoes into strips. Briefly dry roast the pine nuts in a pan.
2. Mix the pasta, spring onions, tomatoes, olive oil and pine nuts together in a bowl. Season with garlic, oregano and a little balsamic vinegar and season the salad with salt, pepper and chili powder.
3. The salad tastes best when it can steep for about 2 hours.