Summary

Ingredients

• 500 g pasta (e.. taliatelle)
• 60 ml olive oil
• 1 tablespoon balsamic vinegar, white
• 250 g cherry tomato (s)
• 80 g olives, black, seedless, sliced
• 50 g basil, freshly plucked
• 1 clove (s) garlic, pressed
• Parmesan, freshly grated
• salt
• Pepper, white, freshly ground

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Instructions

1. Cook the pasta until al dente according to the package instructions and allow to cool.
2. Add olive oil, vinegar, tomatoes, garlic, olives, salt and pepper to the pasta and let it steep.
3. Just before serving, mix in the freshly plucked basil and plenty of grated Parmesan cheese.
4. This is a light pasta salad that is also great to eat in summer. Just the typical holiday salad.
5. Note: The amount of parmesan cheese depends on taste. I usually need 3/4 of a piece (from Aldi) for this amount.