Summary

Ingredients

• 300 g pasta, small formation
• 1 handful olives, black without stone
• 1 handful rocket
• 1 pointed pepper, red

For the dressing:

• 0.5 ½ glass pesto
• 0.5 ½ cup vegetable broth
• 1 tablespoon olive oil, extra virgin
• sea salt
• Parmesan, grated

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Instructions

1. Cook the pasta until al dente and allow to cool.
2. Core the pointed peppers and dice very finely. Wash the rocket and cut finely.
3. Now let`s prepare the dressing. Put half a glass of pesto in a bowl, add the vegetable stock and olive oil and stir.
4. Now mix the pasta, olives, diced paprika and rocket strips and pour the dressing over them.
5. The pasta salad should now sit well in the refrigerator for several hours.
6. It is served with freshly grated parmesan.