Summary

Ingredients

• 500 g Farfalle
• 1 onion (s)
• 1 hot pepper
• 1 clove garlic
• 200 g tomato (s), dried, pickled in oil
• 12 tablespoon olive oil
• 6 tablespoon balsamic vinegar, white
• 1 ½ teaspoon pesto, green
• 250 g cocktail tomatoes
• 120 g rocket

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Instructions

1. Cook the pasta until al dente according to the instructions and drain.
2. Chop the onion and remove the sun-dried tomatoes from the oil and also cut into small cubes, the pepperoni and the clove of garlic into very small cubes.
3. For the dressing mix 12 tablespoons of olive oil with 6 tablespoons of white balsamic vinegar and the pesto and pour over the now slightly cooled pasta and the other ingredients. Season to taste with salt and pepper.
4. Put the pasta salad in the fridge overnight so that it can permeate.
5. Just before serving, add the quartered cocktail tomatoes and the washed rocket to the salad.
6. If you like it even more spicy, you can swap part of the olive oil for the oil from the pickled tomatoes.
7. The salad is easy to prepare and is therefore ideal for a barbecue party.