Summary

Ingredients

• 220 g olives, reen, in oil with Provance herbs
• 150 g tomato (s), dried in oil
• 1 clove garlic
• 150 g feta cheese, (sheep cheese!)
• 500 g spahetti, (whole wheat spahetti)
• 200 g almond sticks

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Instructions

1. Chop the olives and place in a large bowl with the oil. Also chop the sun-dried tomatoes and add about half of the oil. Peel the garlic and add finely chopped. Cut the sheep`s cheese into cubes and add them as well.
2. Lightly toast the almond sticks in a coated pan without oil. Be careful, they burn very quickly and get terribly hot, if they start to crackle I turn off the stove. Pour hot into the bowl and stir everything quickly
3. Cook the wholegrain pasta (of course, it can also be normal pasta, but the wholegrain pasta simply tastes much better in this salad) according to the instructions on the packet, until al dente, drain and add to the ingredients in the bowl while it is still hot.
4. Stir everything well again and let it steep for 1 night.
5. It just tastes like a holiday!